Tender, fall apart lamb slowly cooked to perfection. Yes please!

Ingredients

• 4 lamb shanks
• 1/2 cup of homemade beef broth
• 2 garlic cloves whole, minced or crushed
• 1 onion chopped
• 1 carrot sliced
• ¼ cup mushrooms sliced
• 2 Tbsp olive or avocado oil or Ghee
• ¼ cup red wine (optional)
•  1 heaped tsp dried rosemary
• 1 heaped tsp dried thyme
• 1 heaped tsp of dried oregano
• salt
• pepper

SLOW COOKER METHOD

1. Heat the oil/ghee in your slow cooker to sauté/brown option (if you don’t have this function, use a fry pan)
2. Brown lamb shanks, 2 at a time, sprinkling with salt and pepper, and set aside.
3. Add onion, garlic, salt and pepper in the same pan or slow cooker for a 2-3 minutes. Remove and set aside.
4. Place lamb shanks in the slow cooker and cover with the sautéed garlic and onion
5. Add the carrots, broth, wine, mushrooms and herbs.
6. Cook on low for 6+ hours.
7. The broth is divine poured over the plated shanks and cauliflower mash.

THERMAL COOKER METHOD

1. Heat the oil/ghee in the large internal pot.
2. Brown lamb shanks, 2 at a time, sprinkling with salt and pepper, and set aside.
3. Add onion, garlic, salt and pepper in the same pan for a 2-3 minutes. Remove and set aside.
4. Place lamb shanks in the pot and cover with the sautéed garlic and onion
5. Add the carrots, broth, wine, mushrooms and herbs.
6. Place the lid on and bring to a gentle boil for at least 20 minutes.
7. Remove from heat (keeping the lid on) and place into thermal cooker. Seal it up and let it cook for at least 6 hours. I do mine for 12 -24.
   I give it an extra burst of 20 minutes on the heat half way through to make sure it’s still cooking.
8. The broth is divine poured over the plated shanks and cauliflower mash.

Notes

• Use fresh herbs instead of dried
• Use store bought broth if you don’t have homemade
• Add 3 Tbsp tapioca flour to thicken gravy/broth/sauce