Slow cooking is the perfect way to enjoy cheap cuts of meat with maximum flavour and nutrition. The inclusion of a few bones will make any leftovers the perfect base to a delicious soup. Nothing is wasted here and everything gained!
- 4 lamb shanks
- 100 ml chicken stock
- 2 large carrots, sliced 2 cm thick on an angle
- 2 brown onions, peeled and quartered
- 2 tbsp fresh parsley, chopped
- 1 large knob of ginger
- 3 cloves garlic
- juice of 2 lemons
- 1 tsp sea salt
- 1 tbsp each of cumin and turmeric, ground
- 1 tsp each of cinnamon, black pepper, cardamom seeds (without husks)
- 3 dried chillies, crushed
- ½ cup cashews and pistachio, soaked overnight and crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
Marinating time 2 hours
Blend all marinade ingredients together to form paste and rub over the shanks. Marinate for 2 hours in the fridge. Place in slow cooker with a chicken stock, sliced carrot and quartered onions. Cook for 5-6 hours on low heat.
Garnish with fresh parsley and serve with a green salad.
• You can use a pre-blended spice mix or simplify the dish by substituting the marinade ingredients with some fresh thyme, rosemary and garlic. Soaking your nuts overnight means the nutrients are more readily available and easier to digest; alternatively you can buy activated nuts from health food shops.
Recipe from Rocket Fuel on a Budget by Joanna Rushton, with photographs by Helen Coetzee. Published by Joanna Rushton.