Low Carb Lamb Dishes

Fall-off-the-bone Lamb Shanks

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Lamb shanks are probably the ultimate luxury comfort food, especially when it’s swimming in a rich tomato broth…
With a glass of sumptuous red wine…
Curled up on the sofa on a cold winter’s eve…

Oh yes please!

To be honest, I love a great lamb shank any time of the year.

{I just don’t understand people who only eat to nourish themselves…
Food is so much more than that, it comforts, satisfies, inspires, exhilarates and brings people together. It is SO much more than just nourishment.
I just had to get that bit off my chest!}

Here’s my recipe for ultra-comforting, rich, fall-off-the-bone lamb shanks, with braised cabbage and cauli-rice:

Fall-off-the-bone Lamb Shanks with braised cabbage & cauli-rice

Fall-off-the-bone Lamb Shanks

  • Servings: 4
  • Difficulty: easy
  • Print

You will need:

4 shanks, seasoned with lemon juice, salt & white pepper {let it marinade for an hour before cooking}
2-3 tbs olive oil
3 cloves of garlic, roughly chopped
1 cup chicken stock
1/2 cup dry red wine {I used Syrah}
1 can whole peeled tomatoes
Squeezed lemon halves {lemon is the secret ingredient for lamb!}
2 bay leaves
Large pinch of dried rosemary

Once the shanks have marinated, heat the olive oil in a large casserole pot and brown the shanks on all sides.

Add all the rest of the ingredients into the pot, cover with the lid and cook in the oven for 3 hours on 160C / 320F.

Serve it with creamy cauli mash or this delicious braised cabbage and cauli-rice:

You will need:

200 g cauli rice {you can now buy these all ready ‘riced’ or just give it a blitz in a blender or food processor}
2 cups shredded cabbage
3 cloves of garlic, finely chopped
1 tbs butter + olive oil
2 ladles of lamb shank jus / broth

Heat the oil and butter on high heat and stir-fry the cauli rice along with the garlic.
Let it brown slightly, then add the cabbage and let it soften.
Add the jus and cook until soft.

IMG_9768 (1024x683)

I have a bit of a cabbage obsession lately, it’s just so versatile and delicious!
Do try it with the lamb shanks – it goes together really well!


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  • Yvonne van der Westhuizen
    August 18, 2016 at 10:09 am

    Ek wil die Lamb shanks maak.
    Hoeveel suurlemoen moet ek gebruik ?
    Hou nie eintlik van suurlemoen smaaklik in my kos nie.
    Dankie Heidie.
    Maak baie van jou resepte.

    • Heidi Visser
      August 19, 2016 at 10:04 am

      Hi Yvonne,
      Eks bly om te hoor!
      Een suurlemoen sal genoeg wees.
      Gebruik die sap van die hele suurlemoen en dan net een helfte saam in die pot – of jy kan oof die suurlemoen heeltemal uitlos en net die sap gebruik om mee te ‘season’…
      Die suurlemoen breek net die vetterigheid van die lamsvleis.

  • Yvonne van der Westhuizen
    August 28, 2016 at 12:13 pm

    Dankie!! Shanks in die oond!!++
    Ek wil nou volgende die oxtail maak.
    Is dit reg dat dit 20 uur in die crackpot moet wees?

    • Heidi Visser
      August 30, 2016 at 9:56 am

      Hi Yvonne,

      Ja, die oxtail het lekker baie tyd nodig om regtig sag te word. Jy kan die crockpot op ‘low’ sit.

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