My Husband declared that this was the best meal I have ever made in the (almost) 7 years that we have been married. I was pretty excited to hear that!
The best thing about this recipe is that you get a restaurant quality meal for very little effort. Your family and friends will think you have slaved away in the kitchen for hours when in fact all you did was throw some ingredients into the slow cooker and turn it on. It even makes its own gravy (an insanely good one at that!).
Clean Eating Slow Cooker Lamb Shanks are rich, sweet and delicious. They are perfect for a special occasion and could not be more simple to make. They taste great served with some Clean Eating Roasted Rosemary Potatoes, Clean Eating Swede and Carrot Mash and some steamed green beans. Delicious!
Clean Eating Slow Cooker Lamb Shanks
By Published:
- Yield: 4 Servings
- Prep:
- Cook:
- Ready In:
Clean Eating Slow Cooker Lamb Shanks are rich, sweet and delicious. They are perfect for a special occasion and could not be more simple to make. They taste great served with some Clean Eating Roasted Rosemary Potatoes, Clean Eating Swede and Carrot Mash and some steamed green beans. Delicious!
Ingredients
- 2 Lamb Shanks (aprox 870g total weight)
- 1 Onion halved then sliced
- 1 Garlic Cloves bashed and peeled
- 250 ml Stock I used 250ml water with 2 tsp Bouillon Stock Powder
- 4 Tablespoons Apricot Jam 100% fruit spread (I used St Dalfours)
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Fresh Rosemary finely chopped
- 1 pinch Black Pepper
Instructions
- Place the sliced onion and bashed garlic cloves into the bottom of the slow cooker.
- Place the lamb shanks on top of the onions and garlic.
- In a jug or bowl, whisk together the remaining ingredients and pour over the lamb shanks.
- Cover with the lid and cook on LOW for 6 hours.
- Once cooked, remove the lamb shanks from the slow cooker and blend the remaining liquid carefully with a hand blender. (You might need to do this is two batches in a separate jug).
- Pour out the blended liquid into a saucepan. Place the lamb shanks back into the slow cooker to rest with the lid on.
- Whilst the lamb is resting, heat up the blended liquid and bring to a boil.
- Let it bubble for 10 - 15 minutes until it has darkened and thickened. This is your amazing gravy.
- Remove the fat from the lamb shanks and pull the meat from the bones.
- Serve your lamb shanks and gravy with some swede and carrot mash, roasted rosemary potatoes and green beans. Amazing!
we had this for dinner the other night. superb. really reccomend. Thanks for sharing. Simon
Thanks for the comment Simon 🙂
Thank you for this recipe. I adapted for the pressure cooker and it was divine. So good in fact we’ve decided to have it for Christmas dinner this year.
That’s fantastic! I’m so glad you enjoyed it as much as we did! Thank you for letting me know :)2