AuthorTessa Pennick
00DifficultyBeginner

A delicious well-balanced meal - wholesome and packed full of nutritious goodness!

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Yields2 Servings
Prep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins
Ingredients
Slow cooked lamb
 2 tsp butter
 2 cloves garlic minced
 1/2 brown onion diced
 2 lamb shanks
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Peppercorns to taste
 1 tbsp Changing Habits Vegetable Stock
 1 tin diced tomatoes
 2 tbsp tomato paste
 2 bay leaves
 2 carrots peeled and diced
 1/2 tsp Changing Habits Turmeric powder
 1/2 tsp Changing Habits chilli powder
 1 tsp dried oregano
 extra salt and pepper if needed
Veggie Mash
 1/2 cauliflower chopped
 1 potato peeled and diced
 1/2 sweet potato peeled and diced
 1 tsp butter
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Peppercorns to taste
Green Beans
 200 g green beans
Garnish
 Sml handful basil
Directions
Slow cooked lamb
1

Heat a large fry-pan over a medium heat.

2

Add the butter, garlic and onion. Cook until soft and fragrant.

3

Add the lamb shanks and season with salt and pepper, fry for a further 2 minutes on each side. Remove from heat.

4

Transfer the lamb, onion and garlic into the slow cooker along with the rest of the slow cooked lamb ingredients. Mix well.

5

Cook on low for 8 hours (or high for 4 hours).

Veggie mash
6

Place the chopped veggie mash vegetables in a pot and cover with water.

7

Heat over a high heat and boil for 10 + minutes until the potato can easily be sliced with a knife.

8

Drain the water from the vegetables and transfer the vegetables into a food processor or Thermomix with the butter and salt and pepper and blitz until smooth. Set aside.

9

While the vegetables are boiling, place the beans in a steamer and steam for approximately 5 minutes, Remove and set aside.

Assembly
10

Split the mash between two plates and place the lamb shank on top of the mash and spoon the sauce over the top.

11

Place the green beans on the side and garnish with fresh basil. Enjoy!

Category

Ingredients

Ingredients
Slow cooked lamb
 2 tsp butter
 2 cloves garlic minced
 1/2 brown onion diced
 2 lamb shanks
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Peppercorns to taste
 1 tbsp Changing Habits Vegetable Stock
 1 tin diced tomatoes
 2 tbsp tomato paste
 2 bay leaves
 2 carrots peeled and diced
 1/2 tsp Changing Habits Turmeric powder
 1/2 tsp Changing Habits chilli powder
 1 tsp dried oregano
 extra salt and pepper if needed
Veggie Mash
 1/2 cauliflower chopped
 1 potato peeled and diced
 1/2 sweet potato peeled and diced
 1 tsp butter
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Peppercorns to taste
Green Beans
 200 g green beans
Garnish
 Sml handful basil

Directions

Directions
Slow cooked lamb
1

Heat a large fry-pan over a medium heat.

2

Add the butter, garlic and onion. Cook until soft and fragrant.

3

Add the lamb shanks and season with salt and pepper, fry for a further 2 minutes on each side. Remove from heat.

4

Transfer the lamb, onion and garlic into the slow cooker along with the rest of the slow cooked lamb ingredients. Mix well.

5

Cook on low for 8 hours (or high for 4 hours).

Veggie mash
6

Place the chopped veggie mash vegetables in a pot and cover with water.

7

Heat over a high heat and boil for 10 + minutes until the potato can easily be sliced with a knife.

8

Drain the water from the vegetables and transfer the vegetables into a food processor or Thermomix with the butter and salt and pepper and blitz until smooth. Set aside.

9

While the vegetables are boiling, place the beans in a steamer and steam for approximately 5 minutes, Remove and set aside.

Assembly
10

Split the mash between two plates and place the lamb shank on top of the mash and spoon the sauce over the top.

11

Place the green beans on the side and garnish with fresh basil. Enjoy!

Lamb Shanks with veggie mash and green beans