- 1 teaspoon olive oil
- 4 (1.25kg) French-trimmed lamb shanks
- 1 leek, trimmed, thinly sliced
- 2 carrots, diced
- 2 garlic cloves, thinly sliced
- 2 tablespoons tomato paste
- 2 cups Massel beef stock
- 1 cup Guinness beer
- Mashed potato or crusty bread, to serve
- Steamed green beans, to serve
- You'll need to start this recipe the day before serving.
- Step 1Heat oil in a large, deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add to pan. Cook, turning often, for 6 to 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker.
- Step 2Reduce heat to medium. Add leek and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomato paste. Cook, stirring constantly, for 30 seconds. Add stock and Guinness. Season with salt and pepper. Pour over lamb. Cover with lid. Cook on low for 6 hours or until lamb is tender.
- Step 3Transfer mixture from slow cooker to a large heatproof bowl. Refrigerate overnight or until the fat sets on the top. Remove and discard fat. Place mixture in a saucepan over medium heat. Cook for 15 minutes or until heated through.
- Step 4Serve lamb shanks and sauce with mashed potato or bread and beans.
- High fibre
- High protein
- Low carb
- Low fat
- Lower gi
For the pressure cooker: For the pressure cooker Follow steps 1 and 2, transferring to pressure cooker (if you brown the meat and vegetables in the pressure cooker pot rather than a non-stick pan, you will need to increase the oil slightly). Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 45 minutes. Release steam following manufacturer’s instructions. Continue from step 3.
- Author: Gemma Luongo
- Image credit: Craig Wall
- Publication: Super Food Ideas