Paleo Lamb Shanks Recipe by My Organic Life

Name: Paleo Lamb Shanks Recipe by My Organic Life
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 2
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

Rated 5.0 stars by 2 users

Servings

Prep Time

10 minutes

Cook Time

4 hours 5 minutes

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.

Image of Paleo Lamb Shanks Recipe by My Organic Life

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

Directions

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.
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.
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.
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.
Serve with a side salad and hot couscous flavoured with mint, coriander, and lemon juice.