This is a winter family favourite that will warm you from the inside out. Coming home to this smell of this dinner cooking will bring a smile to your face.
Serves 2, 21g carbs per serve
|⅓ cup||tomato paste||9g|
|¼ cup||white vinegar||0g|
|¼ cup||Worcestershire sauce||11g|
|2 tspn||vegetable stock powder||2g|
|½ tspn||glucomannen powder (konjac flour)||2g|
Trim any excess fat off shanks
Chop celery into 5mm slices & dice carrot. Place in bottom of slow cooker bowl & mix together. Place shanks on top.
Slice onion & add to remaining ingredients EXCEPT Glucomannen/konjac powder together in a medium size jug & mix well. It will look like way too little liquid but don’t panic 😉
Pour this mixture over shanks & vegetables, lifting shanks slightly to get sauce around them as best you can.
Put lid on slow cooker bowl & cook on low for 8 -10 hours or high for 4-5 hours until meat is nearly falling off bones.
While cooker is still on, remove shanks from dish & wrap in foil to keep warm.
Skim any fat off top of sauce & then evenly sprinkle glucomannen/konjac powder over sauce while stirring. Stir for about 2 minutes until thickened.
** can be cooked in a medium baking dish in a moderate oven for 2-3 hours, turning shanks over halfway through. Would need to add about ½ water to sauce mixture.
Originally posted 2017-09-17 09:42:50.