My go to dish when I’m entertaining in the chiller months is slow cooked lamb – it’s always a crowd pleaser! Who doesn’t get excited at the mention of slow cooked food?
The slow cooker has got to be one of the best inventions ever… less time in the kitchen, more time enjoying the company of family and friends, more flavoursome, tender meat, and the nutrients are preserved.. it’s a no brainer, isn’t it?
Lamb is an excellent source of protein and the jelly bone broth you get as a result of slow cooking your meat is a superfood in itself (you can read about the benefits of bone broth in my chicken bone broth recipe here).
The humble cauliflower is a great replacement for the traditional spud when it comes to mash. It still has a beautiful fluffy texture but is much lighter, tastier, not to mention more nutritious – it contains a wealth of anti-infammatory benefits, is good for digestion, and is packed full of Vitamin C, with one cup of raw cauliflower giving you about 77% of your daily needs.
Broccolini makes for a great side too – not just for it’s pretty green colour. It also contains a wide range of phytochemicals which protect against many chronic diseases.
You will need:
6 french trimmed lamb shanks
2 carrots, roughly chopped
2 red onions, quartered
5 cloves garlic
6 Rosemary sprigs
1 cup red wine
1 cup water / bone broth
1 tablespoon Raw organic honey
Pinch salt and pepper
1 head of cauliflower, cut into florets
1 tablespoon butter
Pinch Himalayan rock salt or sea salt
2 x small bunch broccolini
What to do:
1. Place onions, garlic, and carrot in a slow cooker, then place lamb on top, then add rosemary, red wine, water/broth, honey, salt and pepper. Put the slow cooker on high for 4 hours or low for 8 hours (the longer, the better). Add broccolini in the last 20 minutes.
2. Steam the cauliflower, then whizz in a food processor or with a blender, or by hand with a potato masher the old fashioned way (as you can see me doing here – clearly more fun this way!). Add butter and salt, season to taste.
3. If you want a thick, sauce-like consistency, add 1 tablespoon of arrowroot flour towards the end and stir through.
4. To really make this meal go the extra mile, save the bones and whack the slow cooker on again to make a batch of bone broth you can store in the fridge or freezer (Check out my chicken bone broth recipe here – feel free to get creative with your herbs and veg).
Serves 4- 6