This is a a hearty, comforting meal and perfect to put on first thing in the morning and it will cook itself, ready for dinner time!
Low FODMAP Slow Cooked Lamb Shanks
Prep Time: 10 minutes
Cook time: 5-9 hours hours
– 2 tbsp tomato purée
– 250ml light red wine (such as pinot noir)
– 2 tbsp LoFo Pantry Low FODMAP plain flour
– 2 tsp San Elk Vegetable stock mixed into 500ml hot water
– 2 carrots, chopped
– 1 tsp FreeFOD Garlic Replacer
– 2 bay leaves
– 2 thyme sprigs
– 1 bunch parsley, leaves chopped separately to the stalks
- 1. If needed, pre-heat your slow cooker.
- 2. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker.
3. This will take you about 10 mins and you may need to do it in batches.
3. Add the remaining oil to the frying pan and the onion replacer, then stir in the tomato purée and flour and cook for a minute.
4. Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce.
5. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker.
6. Add the carrots, garlic replacer, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on.
7. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
8. After eight hours the lamb should be tender and starting to fall off the bone.
Note: If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
9. Serve and enjoy!