Recipe Category: Lunch-Dinner
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Ingredients
- 3 pounds (1.4 kg) lamb shank
- 2 tablespoons (30 ml) olive oil
- 1 cup (240 ml) chicken broth
- 1 teaspoon beef bouillon concentrate
- 2 teaspoons paprika
- 5 cloves garlic, crushed guar or xanthan
Method
- Season the lamb all over with salt and pepper
- In a big, heavy skillet over medium-high heat, sear the lamb in the oil until its brown all over
- Transfer the lamb to a slow cooker
- In a bowl, mix together the broth and bouillon
- Pour the mixture over the lamb
- Sprinkle the paprika and garlic over the lamb
- Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours
- Remove the lamb with tongs and put it on a serving plate
- Pour the liquid in the slow cooker into a 2-cup (480-ml) glass measuring cup and let the fat rise to the top
- Skim the fat off and discard
- Thicken up the remaining liquid using guar or xanthan
- Serve the sauce with the shanks
Makes 4 servings
- Each with 2 carbohydrate, trace dietary fiber, 2 g usable carbs
- Analysis does not include side dishes
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