pumpkin & red wine lamb shanks

prep time: 25min

cooking time: 1.5-8hrs 

serving: 4-5

dairy free, egg free, gluten free, grain free, no added sugar, nut free

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ingredients

2 kg certified organic lamb shanks (approx 4-5 shanks)

500g roughly chopped pumpkin

500g tomato passata or chopped tinned tomatoes

1 cup red wine

2 tbs tomato paste

1 grated zucchini

1 large onion, diced

3-4 cloves garlic, crushed

optional 1 long red chilli diced

1 tsp salt

parsley or coriander to serve

method

1. mix all ingredients except the shanks and parsley together. place shanks into your pressure cooker/slow cooker or crockpot then pour over sauce.

 

- pressure cooker: cook for 1.5 hrs

- slow cooker: cook for 8hrs on low

- oven: cook covered for 5-6 hours on 150C˚

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rosemary veggie mash

1kg potatoes

3 large carrots

250g cauliflower (fresh or frozen)

2 tbs fresh rosemary, finely chopped

2 tbs garlic infused olive oil or butter

optional 1tbs bone broth concentrate

method

1. steam the carrot, cauliflower and potato until soft. add to your food processor with all remaining ingredients and purée until smooth. season with salt and pepper if necessary. serve lamb shanks over the mash with plenty of fresh herbs.

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recipe by wellness coach Shan Cooper from My Food Religion

download recipe here

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