Slow cooked lamb shanks in aromatic gravy
Easy to make, melt in mouth slow cooked goodness!
I used my slow cooker to make this dish (4 hours on high), but it can also be cooked in the oven, covered at 150°C/300°F for about 2,5 hours.
If divided into 4 portions, nutrition facts per serving:
Total carbs: 8.7 g
Net carbs: 6.4 g
Fat: 26.7 g
Protein: 34.3 g
2 Lamb shanks
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves
2 tbsp tomato puree
1 large tomato, diced
2 celery sticks, chopped
100 ml red wine (optional)
250 ml water
1/2 tsp xanthan gum
Seasoning: salt, pepper, 1 spring of fresh rosemary, 1 small bay leaf, 3 springs of fresh thyme
Heat 2 tbsp olive oil in a non stick pan and brown the lightly salted shanks on all sides to seal them (about 10 minutes). Transfer shanks to your slow cooker and leave to rest until you finish the sauce.
In the same pan where you've browned the shanks, add the chopped onions and fry until a bit browned. Add garlic and fry for a minute more before you add chopped celery and tomato. When the veggies get soft, pour 100 ml red wine over them, stir well and cook for about 10 minutes, until the sauce thickness. Add water and tomato paste and stir until it boils.
In a cup, mix together xanthan gum with a dash of salt and pepper and add it to the sauce. Stir and cook for a few minutes until combined and thickened.
Pour the sauce with veggies over the shanks and add 1 spring of rosemary, 1 bay leaf and 3 springs of thyme.
Cook in your slow cooker on high for about 4 hours
If you don't have xanthan gum or any other low carb thickener, you can blend the veggies in your gravy and optionally, once the shanks are cooked, stir in 2 tbsp of mascarpone.