Lemon and Cinnamon Lamb Shanks with Gremolata
1 onion chopped
2 small carrots cut into 2 cm chunks
2 celery stalks cut into 2 cm chunks (reserve the leaves)
4 lamb shanks (about 1kg)
2 cloves of garlic
1/2 cup of good chicken stock (or bone broth)
dash of cider vinegar
1 bay leaf
4 sprigs of fresh thyme or rosemary
1 tablespoon of grated lemon zest and juice of 1 lemon
1 teaspoon ground cinnamon
steamed greens and maybe some cauliflower cream to serve
Throw the onion, carrot and celery (not the leaves) into a slow cooker. Arrange the shanks on top, then the remaining ingredients except the greens for serving.
Stir a little but don’t worry about mixing completely. Put on the lid and cook for 4 hours on high or 8 hours on low.
Meanwhile back in the kitchen, make some gremolata by combining 1 bunch of flat leaf parsley chopped, 6-8 cloves of garlic chopped, grated zest and juice of 2 lemons, 1/4 cup extra virgin olive oil, 1 teaspoon of salt and chopped celery leaves. Pop into a jar and shake. Serve with your shanks!
ENJOY, I WILL!
