Braised Lamb Shanks with Burnt Leeks

Paleo – serves 2 (start this the morning before)


  • 2 large or 4 small frenched lamb shanks
  • 2 cloves garlic, sliced
  • 1 bottle red wine
  • 2 cups chicken stock
  • 3 sprigs of Thyme
  • 3 sprigs of Rosemary
  • 3/4 cup of tomato paste
  • 1 large roma tomato diced
  • 1/2 sweet potato, peeled and diced
  • 2 leeks, stems removed
  • 1 zucchini, julienned
  • 2 tbsp lemon juice
  • 1 handful fresh basil and mint
  • 50g blanched almonds


  • If you don’t have a slow cooker, get one. It makes yummy tender cooked meals on a weeknight a breeze – simply chuck everything in that morning and it’s ready when you come home. Add lamb shanks, garlic, thyme, rosemary, 1/2 cup tomato paste, red wine and chicken stock to a slow cooker, season with salt and pepper and turn onto low. Cook until you’re ready to eat (approx 12 hours)
  • Toast almonds in the oven for a couple of minutes and then set to the side. Once cool, pulse in a mixmaster
  • Pour some of the liquid from the slow cooker into a deep frypan, add remaining tomato paste and reduce down until a thick sauce forms, stirring occasionally
  • Place leeks on a hot grill plate and cook until the outer layers are completely burnt all over (approx 15 minutes). Once burnt, add to a glass or metal bowl and cover with glad wrap. Place the bowl on top of a saucepan of boiling water and “steam” for 5 minutes. Remove leeks and set to the side
  • Add zuchinni, lemon juice, mint and basil to the hot bowl and mix together. Just before serving, mix through toasted almonds
  • Steam sweet potato and once cooked mash
  • Peel the burnt outer layer off the leeks and slice in half lengthways
  • Serve lamb shank on top of sweet potato, with a burnt leek, zucchini salad and top with thickened sauce

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