An easy prepare ahead slow cook dish. Lamb shanks are cooked in a delicious red wine and cherry sauce until wonderfully tender. This is ideal as an alternative to a roast but also great for a week day meal as it requires little effort. You could make this paleo by swapping the quinoa for cauliflower rice. This is one of my recipes using the dried cherries from CherryActive.
Difficulty – Moderate
Time – 2 1/2 hours cooking time
Serves – 4-6
What’s good about it?
A fabulous protein packed family fish. Lamb especially grass fed is rich in CLA, Conjugated linoleic acid a type of omega 6 fat which is known for its anti-inflammatory benefits. Lamb is also rich in selenium and zinc for supporting immune health plus B12 which is important for healthy nervous system and supporting energy. Quinoa is a nutritious gluten free grain and a good source of protein as well as minerals such as magnesium and iron. Leftovers are delicious served the cold with a mixed salad.
- Preheat the oven to 360F/180C/Gas 4. Mix the flour, salt and pepper in a large bowl and add the lamb shanks, dusting each one well in the flour.
- Pour the oil into a large lidded ovenproof casserole pan over a medium heat and brown the shanks in batches. Pour in the wine, stock and the cherries. Bring everything up to the boil, cover and put in the oven for two hours, or until the meat feels very tender when poked with a knife. Remove the lid and cook for a further 30 minutes.
- Make the pilaf. Place the quinoa in a pan with the stock. Bring to the boil then simmer over a very low heat for 15 minutes. Turn off the heat and leave the pan lid on for a further 5 minutes. Stir in the nuts, dried cherries, diced tomatoes, lemon and herbs.
- Put the cornflour in a bowl and mix in 2tbsp water to form a smooth paste. Remove the lamb shanks to a plate and wrap in foil to keep warm.
- Pour the sauce through a sieve into a jug to remove the cherries (reserve the cherries). Pour the sauce into a large pan, and whisk in the diluted cornflour. Bring to a simmer and continue whisking for 10–15 minutes, or until the sauce thickens. Season.
- Put the cherries back into the sauce, and warm through.
- To serve, fluff up the quinoa with a fork. Place the quinoa on a platter and top with the lamb shanks. Spoon over the cherry sauce and scatter with fresh parsley to serve.
Did you Know?
Grass fed lamb is surprisingly rich in omega 3 fats and often are higher in protein and lower in fat as the animals are more active. Green Pastures Farm provide a range of delicious grass fed meat and products. If you are interested in the health benefits of meats and the paleo style of eating why not order a copy of my book The Paleo Healing Bible
2 tbsp plain flour or gluten free flour
1 tsp each sea salt and freshly ground pepper
1tsp cumin powder
4 lamb shanks, around 350g each
1 tbsp olive oil or coconut oil
400ml red wine
600ml chicken stock
200g frozen pitted cherries
30g dried CherryActive cherries
175ml chicken stock
1 red onion, finely chopped
30g CherryActive dried cherries
2 plum tomatoes, deseeded and diced
Handful of finely chopped fresh parsley
Zest of 1 unwaxed lemon
1tbsp lemon juice