These might just be the ultimate comfort food. This recipe is rich, warming, and deeply nourishing. The shanks are gently simmered with sweet potato, tomato, onion, garlic, herbs, and a good-quality broth until the meat is fall-apart tender and infused with flavour.
It’s served with crispy roasted cabbage topped with parmesan for that golden, umami crunch that takes the humble cabbage to a whole new level.
This is a dish that truly ticks all the boxes- balanced, nutrient-rich, satisfying, and simple enough to batch cook or freeze.
SLOW COOKED LAMB SHANKS WITH CRISPY PARMESAN CABBAGE
Serves 2
Gluten free : Dairy free (opt)
2 small (750g) lamb shanks
3 tbsp extra virgin olive oil
4 French shallots, peeled and halved or 1 white onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 stalks celery, trimmed and diced
4 cups good quality beef stock
400g tinned chopped tomatoes
500g sweet potato, trimmed and cut into 2cm thick pieces
½ cup parsley, finely chopped
Sea salt and black pepper
Crispy parmesan cabbage:
¼ – ⅓ white cabbage, cut into 3cm thick wedges
Extra virgin olive oil
¼ cup grated parmesan cheese
Lemon wedges, to serve
Heat the oven to 160C. Place a medium crock pot / cast iron French oven on a medium heat on the stove, add 2 tbsp extra virgin olive oil and brown off the lamb shanks on all sides. Transfer to a plate and set aside, then add the remaining 1 tbsp extra virgin olive oil with the French shallots, garlic and celery and cook for 4-5 minutes until lightly translucent. Add stock and chopped tomatoes with a pinch of salt and pepper and bring to a boil, then reduce to a simmer and add the lamb shanks back into the pot with the sweet potatoes. Turn off the heat, cover and transfer the pot to the oven to cook for 2 hours. Whilst the lamb cooks prepare the cabbage. Brush each wedge of cabbage with some extra virgin olive oil. Heat a large grill pan or skillet on medium to high heat on the stove and cook the cabbage wedges a few minutes each side to give them a golden edge. Transfer to an oven tray, and when the lamb has around 20 minutes remaining on its cooking time, add the cabbage to the oven to cook. Once the lamb and cabbage is cooked, remove from the oven and then sprinkle the parmesan over the cabbage. Garnish both the lamb and cabbage with some chopped parsley. Divide cabbage and lamb shanks (with all the delicious stewing sauce around it) into bowls and give it all a good grind of black pepper. Add some more parsley, if desired, and serve it with a lemon wedge to squeeze over the cabbage – tuck in!
