When we sat down with Rebecca and Madeleine we just knew we had to have them on the blog! They are sisters aka the Paleoish Princesses (cute, huh?!) and on a mission to “Paleoishafy” one household at a time. They’re sisters… we’re sisters… they eat paleo… we eat paleo… ok, you get why we had to have them on here! PLUS they make drool worthy paleo recipes like this: Paleo Lamb Shanks! Uh, yes please! Thanks for sharing, nom nom and if you like it, you’ll want to go and follow them all over the place!
Emma + Carla
“We love our lamb shanks as they are ridiculously easy to make, they require minimal prep time and they make your guest think you are a genius in the kitchen (even if you’re not, as they say, “fake it till you make it”).
We love to use lamb as it is a very good source of quality protein and high in selenium, iron and zinc, all which are beneficial for a happy and healthy body.
The shanks are fabulously tender and served with a flavoursome and hearty sauce which is made from the cooking juices. Sweet potato mash is the perfect accompaniment to soak up all the yummy juices and a perfect way to get an extra hit of Vitamin B6, C and D as well as magnesium.
We hope you love our Paleo Lamb Shanks as much as we do.
Love Love, Maddy and Bec.”
- 1 tbs. coconut oil
- 4 French-trimmed lamb shanks
- 5 rashers of bacon, cut into strips
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 red onions, diced
- 5 garlic cloves, finely sliced
- 2 tbs. apple cider vinegar (ACV)
- 3 tbs. tomato paste
- 2 anchovies, roughly chopped
- 3 bay leaves
- 3 thyme sprigs
- 1 tsp chilli flakes
- 1L chicken stock
- salt + pepper
- 2 sweet potatoes, peeled and chopped
- 2 tbs. butter, ghee, coconut oil
- 2 tbs. parsley, roughly chopped
- Preheat oven to 180C
- Place a large oven proof, heavy-based, casserole pot over high heat. Add oil and cook lamb, turning, for 6-7 minutes until browned all over. Transfer lamb to a plate.
- Reduce heat to medium and add bacon to the pot. Cook for 2 minutes until slightly browned.
- Add carrot, celery and onion to the pot and cook for 3 minutes until softened. Add garlic and ACV, cook for a further minute.
- Add tomato paste and anchovies, cook for 2 minutes.
- Add bay leaves, thyme, chilli flakes and chicken stock, season with salt and pepper and bring to a simmer.
- Return lamb to pot and ensure it's submerged in the liquid.
- Cover pot with lid or with a sheet of baking paper followed by a sheet of foil and bake in the oven for 2 hours or until meat is tender and falling off the bone.
- Take pot out of oven and remove lid. Place pot on stove, and simmer over low heat for 25-30 minutes or until sauce has slightly thickened.
- While the sauce is thickening, cook sweet potato in a pot of salted, boiling water over medium heat for 12-15 minutes until tender. Drain sweet potato, return to pot and roughly mash with a fork. Fold through butter/ghee and season.
- Serve lamb shanks on top of the sweet potato mash. Pour over sauce and garnish with parsley.
- Be sure to check for nasties in your stock and tomato paste (they like to hide).