Slow Cooked Lamb Shank with Carrots and Leeks Served with a Cauliflower Puree
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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.
Recipe by Healing and Eating at https://www.healingandeating.com/2013/11/slow-cooked-lamb-shank-with-carrots-and.html