These lamb shanks were braised for 5 hours and they were well worth it.The meat was so tender and just fell of the bone, I can imagine they could be used in a ragu too. My boyfriend and I both love lamb shanks so I was wanting to experiment with some different flavours and this is the result. This week my clients also enjoyed this spicy, yummy shank recipe.
Slow cooked meats are great for fertility and building immunity. Weston Price suggests grass fed meat are high in omega 3’s and also because the animals graze on grass they absorb the chlorophyll and minerals making it a healthier choice for cooking and nutrition. The stock can be saved and used again. I put mine into the freezer. The stand out ingredient of this is the balsamic vinegar which balances out the flavours. I did use a slow cooker in this recipe, but you don’t have to a heavy cast iron pot is fine.
4- 6 grass fed lamb shanks (ask your butcher)
1 fresh fennel bulb, sliced thinly
1 cup or cooked chickpeas
1 litre beef stock (make your own or use massell)
2 sprigs rosemary
1/2 cup balsamic vinegar
sea salt and pepper to season
2 tablespoon tomato paste
1 cup red wine
4 tablespoons fresh grated ginger
1 spanish onion, sliced thinly
4 garlic cloves, crushed
3 tablespoons organic clarified butter or ghee
1 teaspoon cumin seeds
In a fry pan gently seal the shanks on each side until brown, put them into the slow cooker or cooking vessel.
Put the the ghee/clarified butter into the same fry pan and saute the onion, fennel and garlic add the cumin seeds. Slowly pour in the stock, red wine and balsamic vinegar. Stir in the tomato paste and add the fresh ginger and fresh rosemary.
Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Pour into the slow cooker and add the chickpeas. Braise these babies for 5 hours and serve with a grain and some fresh broccoli!