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
| Amount | Ingredient | Carbs |
| 2 | lamb shanks | 0g |
| 2 sticks | celery | 3g |
| 1 | large carrot | 10g |
| 1 | medium onion | 5g |
| 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 |
| Total Carbs | 42g |
Cauliflower rice (160g of cauli florets per person) or zucchini noodles (1 med per person) to serve.
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.
Put cauliflower rice or zuccini noodles on plates, place a shank on each plate & pour sauce over.
** 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.