This dinner was surprisingly easy, even though it looks impressive. Slow cooking the meat made it literally fall off the bone when I tried to remove it from the slow cooker. Plus, I mixed the leftover gravy and vegetables that was in the slow cooker with the last of the cauliflower puree together, and ate it as a soup the next day.

Slow Cooked Lamb Shank with Carrots and Leeks Served with a Cauliflower Puree

 

Print

Prep time

1 hour

Cook time

8 hours

Total time

9 hours

 

Author: Lauren Bolanos

Ingredients

• 2 grass fed lamb shanks
• 1 chopped leek
• 3 rough chopped carrots
• 3 sprigs of fresh thyme
• 3 cloves of chopped garlic
• 3 cups of water
• 2 small heads of cauliflower
• sea salt and black pepper

Instructions

1. Add 2 cups of water to the slow cooker.
2. Then fit 2 lamb shanks into slow cooker.
3. Add sea salt and black pepper to top of lamb shanks
4. Rough chop leeks and carrots and add to slow cooker.
5. Finely chop garlic and pick off thyme leaves and then add both to slow cooker.
6. Cover and cook on high for 5-6 hours.
7. Add sea salt and black pepper to taste.
8. Rough chop cauliflower and add to pot with 1 cup of water.
9. Let water steam/boil cauliflower for 15 minutes or until knife slide in easily.
10. Transfer cauliflower to Vitamix, and add a small amount of the water to blend easily. You can also add more water so try to blend with as little as possible for a thick puree.
11. Add sea salt and black pepper to taste.

3.2.2807