LEMON & CINNAMON LAMB SHANKS, LEMONY GREMOLATA WITH SWEET POTATO MASH

LEMON AND CINNAMON LAMB SHANKS, LEMONY GREMOLATA WITH SWEET POTATO MASH BY I QUIT SUGAR

We have partnered with I Quit Sugar to feature this recipes from Sarah Wilson's new "Slow Cooker Cookbook"...

Want a warm hearty meal to feed your family and friends this winter? This lemon and cinnamon lamb shanks dish will leave everyone satisfied. We bring together the finest locally sourced lamb with market fresh seasonal veg. 

Sugar Free.  Gluten Free.  Paleo.

Serves 2

Ingredients
4-6 lamb shanks (approx. 1.5kg)
1 large brown onion
1 large carrot
1 small fennel 
3 stalks celery 
200g baby potatoes
2 cloves of garlic
1 cup of The Stock Merchant chicken stock  
Dash of apple cider vinegar
1 bay leaf
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1 tablespoon preserved lemon
3/5 bunch flat leaf parsley
2 tablespoons preserved lemons
1/4 cup olive oil (not included)
salt and pepper (not included)
60g Butter (not included)
1/4 cup milk or cream (not included)

Please note: If you do not have a slow cooker you can use a heavy based ovenproof pot with a lid in the oven set at 160ºC. Half the slow cook time provided and double the quantity of the stock. We have provided extra stock to accommodate! Check once every hour and stir as required.

In the morning
Place the onion, carrot, celery, fennel and potatoes in the slow cooker. Arrange the shanks on top then add 1 cup of stock with the remaining ingredients (except celery leaves) over the lot. Stir a little (no need to mix completely). Put on the lid then cook for 8-10 hours on low.

Before serving
In the final 20 minutes, add the celery leaves. Peel and cut sweet potato into 2cm chucks. Place into a pot of cold water. Cover and bring to the boil then reduce to a simmer for 10-15 minutes until soft. Drain and place back into the pot. Add butter and milk and mash until desired consistency. Season with salt and pepper. Make the lemony gremolata by combining all ingredients in a jar and shaking vigorously. Once you’re ready to serve, remove the shanks and pull the meat from the bones. Plate mash, top with the lamb shanks and serve with the lemony gremolata.

This recipe was created by I Quit Sugar. For more information visit www.iquitsugar.com

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

November 03, 2015 by Timothy Ryder
previous / next