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Paleo Lamb Shanks by My Organic Life

 

Here at Eversfield we love slow-cooking. All of the slow-cooking. Perfect for those leading a busy lifestyle or those looking to save by using cheaper cuts of meat, which may we add, are often even more delicious.

We simply had to share this recipe by paleo guru and blogger, Bo at My Organic Life. Made with our organic and grass fed lamb shanks, this Moroccan inspired stew is cooked slow and low, allowing the meat to tenderise and fall from the bone while the spices infuse the delicious sauce.

Simply bung the ingredients into your slow cooker or casserole dish and leave to simmer away while you get on with your day.

 

Interested in the paleo lifestyle or simply after some nutritious recipe ideas? Check out My Organic Life here.

 

Serves 2

Cooking time: 4 hours 30 minutes (plus 10 minutes prep)

 

Ingredients

 

  • 2 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 3cm piece fresh ginger, chopped/grated
  • 4 garlic cloves, chopped
  • 1 tsp Himalayan rock salt
  • 2 tbsp coconut oil
  • 2 organic lamb shanks
  • 1 large onion, cut into wedges
  • 2 sticks celery, diced
  • 3 carrots diced
  • 1 tbsp harissa paste (from the supermarket)
  • 200g can organic tomatoes (I like to get whole ones and chop them myself)
  • 300ml stock – I had chicken stock from a roast I did in the freezer
  • 1 cinnamon stick
  • 8 dried ready-to-eat apricots, halved
  • 8 prunes halved
  • Parsley or coriander to garnish

 

 

 

Method

  1. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
  2. Heat the oil in a large heavy frying pan with coconut oil over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
  3. Reduce the heat to medium. Add the onions, celery and carrots to the pan and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute, then add the tomatoes and stock for a few minutes. Transfer everything to your slow cooker and stir together. Lastly drop in the cinnamon stick. Cover with a lid and cook for 4 hours, on a low heat.
  4. Stir the dried fruit into the casserole 30 mins before it’s ready. Depending on how fast your slow cooker is it might take less time. You’ll know when it’s ready as the meat will fall off the bone and be tender.
  5. Serve with a side salad and hot couscous flavoured with mint, coriander, and lemon juice.

 

Lamb Foreshank | Organic Grass Fed Lamb
  • Min life 9 days
  • Organic
  • Gluten Free
£15.00 per kg
  • Min life 9 days
  • Organic
  • Gluten Free
Lamb Leg Shank | Organic Lamb
  • Min life 9 days
  • Organic
  • Gluten Free
£13.73 per kg
  • Min life 9 days
  • Organic
  • Gluten Free
Onions 500g
  • From Great Britain
  • Organic
£1.05
  • From Great Britain
  • Organic
Celery
  • From Great Britain
  • Organic
£2.40
  • From Great Britain
  • Organic
Carrots 1kg
  • From Great Britain
  • Organic
£1.84 per kg
  • From Great Britain
  • Organic
Vine Tomatoes
  • From Holland
  • Organic
£3.45
  • From Holland
  • Organic
Osius Chicken Bone Broth
  • Min life 4 Days
  • Organic
  • Gluten Free
  • Previously frozen. Do not refreeze.
£4.95

Out of stock

  • Min life 4 Days
  • Organic
  • Gluten Free
  • Previously frozen. Do not refreeze.
Dried Garlic 3 Bulbs
  • From Spain
  • Organic
£1.60
  • From Spain
  • Organic
Ginger
  • From Peru
  • Organic
£0.99
  • From Peru
  • Organic

Our awards

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Eversfield Organic, Meat Boxes, Monthly Delivery, Home Delivery, Lamb, Steak
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Taste of The West 2016 - Gold Award - Lamb Loin Chops and Beef Sirloin Steaks
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