Lamb shanks are one of our all-time FAV recipes, and a regular 'go-to' during the cooler months andour beef organs powder adds a nourishing punch to this winter warmer!
Shanks are a tough cut of meat from the leg of the animal, an area with lots of connective tissue, which means lots of added collagen to help support our body's systems throughout the winter.
This connective tissue is too hard to eat alone, so we must cook it low and slow to turn the collagen into gelatin, making it easier (and delicious!) to consume.
We levelled up this recipe with a dose of micronutrients from our Certified Organic Beef Organs Powder.
Add extra nutrients to your diet with the help of our Beef Organs Powder, the perfect addition to any slow cooked recipe this winter!
This recipe serves 6, but you can add more shanks to suit the number of people eating. We tend to use one lamb shank per person.
- 6 lamb shanks
- 1 large brown onion, diced
- 3-4 carrots, diced
- 4-6 cloves garlic, diced
- A handful of herbs (I used oregano and rosemary)
- 1L bone broth
- Filtered water
- Cell Squared Certified Organic Ghee for frying
- 1.5 - 2 Tbsp cassava flour
- Fresh parsley for garnishing
- 2-3 tsp Cell Squared Certified Organic Grass-Fed Beef Liver or Organs Powder
Cauliflower puree (optional)
- 2 small-med cauliflowers, chopped
- A generous amount of butter or ghee
- Salt to taste
- Preheat the oven to 120C.
- Fry the onions and carrot in ghee until they have some colour on them. Add in the garlic and fry for another minute or two. Then add them into an oven proof dish.
- Add the lamb shanks into the frying pan and cook on all sides until browned. Add them into the ovenproof dish along with the herbs. Add the broth and just enough filtered water to cover the lamb shanks.
- Place in the oven and cook for 5-5.5 hours.
- When the lamb shanks are ready, remove from the oven and allow the rest while you make the cauliflower puree.
- Steam the cauliflower in a saucepan until fully cooked.
- Drain the water and pop the cauliflower in a food processor along with a generous amount of ghee or butter + some salt to taste.
- Blend the cauliflower until completely smooth and creamy.
- To make the gravy - place a sieve on top of a saucepan and carefully pour the liquid from the lamb shanks dish into the saucepan. Remove the sieve with the strained carrot and herbs and set this aside.