Lamb shank

Lamb Shanks with Mash and Wilted Spinach


Heat oil in a large frying pan on a medium-high. Toss lamb in flour that has been seasoned with salt and pepper. Don’t add seasoning if you’re using chilli salt. Shake away excess flour. Cook lamb over med-high heat until browned all over then transfer to the bowl of a slow cooker. 

Add the tomato paste, bay leaves, rosemary, coconut sugar (or maple syrup), chilli salt, crushed garlic, wine and stock to the slow cooker, tossing to coat the lamb. Cover and cook for 6-8 hours with the last 3 hours on high, or until the lamb is soft and falling off the bone.

When the lamb is almost ready, prepare your wilted spinach and mashed potatoes.

Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes, then drain. Add the butter, giving it a few second to melt. Slowly add the milk while mashing using a potato masher until smooth and creamy. Season with salt and pepper to taste.

To wilt the spinach, heat oil in a frying pan over a medium-high heat. Add garlic and sauté for about 1 minute.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a spatula to lift the spinach and turn it over in the pan to coat in the oil and garlic. Cook for about 1 minute or until wilted.

To serve, place mashed potatoes on the plate, top with lamb shank and a side of wilted spinach. Garnish spinach with toasted almond slices and drizzle juice from the slow cooker over the lamb shank. Serve immediately.