Lamb Shanks with Bacon & Red Wine

lamb_shanks_with_bacon

Serves 4

Ingredients

4 lamb shanks
3tbsp coconut oil
himalayan salt and black pepper
250g chopped bacon
3 stalks celery, chopped
2 leeks, chopped
1/4 cup dry red wine
2 cups beef stock
3 cloves garlic, chopped
1 cup homemade passata
3 bay leaves
to serve: cauli rice
steamed kale

Method

  1. Preheat the oven to 170ºC.
  2. Season the lamb shanks, heat a large ovenproof pot, add 2 tbsp coconut oil and brown the meat well on all sides. Remove from the pot and set aside.
  3. Heat the remaining coconut oil in the pot, add the bacon, celery and leek, sauté until golden, toss in the garlic and cook for another minute. Pour in the wine, bring to the boil and allow to simmer for 2–3 minutes.
  4. Add the passata, stock and bay leaves, stir well and return the lamb shanks to the pot. Cover and roast in the oven for 1½ hours.
  5. To serve: Garnish with bay leaves and serve with steamed kale and cauli rice.

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Recipe Types

chicken

Chicken

baked-goods

Treats & Bakes

pork

Pork

vegetarian

Vegetarian

fish

Fish

salad

Salads & Sides

beef

Beef

snack

Snacks

breakfast

Breakfast

lamb

Lamb

beef

Recipe Index