Lamb shanks with root vegetables
This slow-cooked lamb shank recipe is deeply nourishing, comforting, and beautifully simple. Lamb, root vegetables, broth and herbs come together to create a mineral-rich meal full of iron, collagen and protein to support energy, recovery and steady blood sugar. It’s gentle on digestion, freezer-friendly, and perfect for postpartum or busy family dinners. Pop it in the oven, slow cooker, or on the stovetop and let it do the work, real food that truly satisfies.
lamb shanks with root vegetables
Prep Time: 15 mins | Cook Time: 3-4 hours | Total Time: 3-4 hours
INGREDIENTS
1 tbsp ghee or coconut oil
4 lamb shanks (or knuckles)
1 onion, diced
4 cloves garlic, crushed
3 medium carrots, chopped
2 parsnips, peeled and roughly chopped
1L water
Sea salt and freshly ground pepper to taste
2 bay leaves
2 cups of leafy greens (kale, spinach, etc.)
METHOD
Season the lamb and melt the ghee or coconut oil in a heavy-based pan with a lid.
Add meat and seal it before adding the remaining ingredients.
Simmer gently for 3-4 hours until the meat is tender.
Stir in leafy greens 5 minutes before serving.
Tip: Freezes well and can be portioned for postpartum or family meals. This meal can also be prepared in a slow cooker or an oven-safe pan with a lid at 160°C for the same length of time.
