Over the coming months I’ll be posting recipes for how to slow cook those cheaper off cuts of meat (great for those doing the paleo diet and looking to save costs and make your meals go further). I’ve also teamed up with some amazing businesses to get these recipes to you. Firstly, Eversfield farm, who have provided me with the meat. They deliver around the UK and the meat they supply is organic and grass fed and are located in Devon. The Slow Food Movement, who work to promote the greater enjoyment of food through a better understanding of its taste, quality and production.
My first recipe is my own creation and an easy to make fall off the bone soft tender Moroccan style lamb shank. If you are going Paleo one thing that will be a kitchen essential is a slow cooker. It makes cooking the cheaper cuts of meat so easy if you add spices for flavour. It saves you time as you can bung it all in and leave it for a couple of hours to do it’s thing. Having done a cooking course in Morocco a few years back, it has really left an imprint on using spices whenever I can. Spices are not only good to enhance taste, but are also medically beneficial.
Paleo lamb shanks recipe
Serves 2 people
- 2 tsp cumin seeds
- 1 tbsp coriander seeds
- 3cm piece fresh ginger, chopped/grated
- 4 garlic cloves, chopped
- 1 tsp Himalayan rock salt
- 2 tbsp coconut oil
- 2 lamb shanks
- 1 large onions, cut into wedges
- 2 sticks celery diced
- 3 carrots diced
- 1 Tbsp Harissa Paste (from the supermarket)
- 200g can organic tomatoes (I like to get whole ones and chop them myself)
- 300ml stock – I had chicken stock from a roast I did in the freezer
- 1 cinnamon stick
- 8 dried ready-to-eat apricots, halved
- 8 prunes halved
- Parsley or coriander to garnish
- Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
- Heat the oil in a large heavy frying pan with coconut oil over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
- Reduce the heat to medium. Add the onions, celery and carrots to the pan and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute, then add the tomatoes and stock for a few minutes. Transfer everything to your slow cooker and stir together. Lastly drop in the cinnamon stick. Cover with a lid and cook for 4 hours, on a low heat.
- Stir the dried fruit into the casserole 30 mins before it’s ready. Depending on how fast your slow cooker is it might take less time. Your’ll know when it’s ready as the meat will fall off the bone and be tender. Serve with a side salad and hot couscous flavoured with mint, coriander, and lemon juice.