You'll need a slow cooker for this recipe, or a crockpot. If using a crockpot place it in the oven at 160°C for 8 hours.
6 lamb shanks
1 carrot, diced
1 onion, halved
3 stems celery, chopped
3 garlic cloves, minced
A bunch of fresh thyme
1/2 a bunch of fresh rosemary
2 bay leaves
2 cups stock/ broth
400g chopped tomatoes
Salt and pepper
***Optional: serve with fresh chilli and chopped spring onion
Heat a large skillet over a high heat and brown the lamb shanks on all sides with some coconut oil.
Remove from the heat, place the browned lamb shanks in the slow cooker and pour in the stock as well as the rest of the ingredients.
Set to ‘low’, and cook for 8 hours until the meat is falling off the bone.
When the shanks are ready, serve with the hot liquid and the cooked vegetables.
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