You have got to try my Slow Cooked Shredded Lamb. There is nothing better than a delicious hearty meal that is balanced to maintain the right nutrients to nourish your body.
Slow Cooked Shredded Lamb
Ingredients
(serves 4)
- 2kg lamb shoulder (bone removed)
- 600ml bone broth
- 2 T coconut oil
- 4 garlic cloves chopped
- 1 red onion chopped
- 6 sprigs of rosemary leaves picked and chopped
- 6 sprigs of thyme leaves picked
- 2 long red chillies chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 1 can organic diced tomatoes
- 2 T tomato paste
- 1/2 large cauliflower cut into small florets
- 1 bunch silverbeet leaves only roughly shredded
- 1 cup fresh mint leaves
- Salt and pepper to taste
Method
Heat coconut oil in ovenproof roasting dish over high heat. Then add lamb shoulder and brown on both sides. Season with salt and pepper.
Once browned, turn off heat and add all remaining ingredients except for the silverbeet and mint. Cover with lid and put in oven on low heat 150ºC / 300ºF / Gas Mark 2 and cook for 4 hrs.
Remove the lid and put back in the oven for 20 mins. Add shredded silverbeet 5 mins before serving. With 2 forks shred the lamb and mix through sauce, ( if bone is still in, remove from the shoulder).
Use 2 tsp of arrowroot flour or gluten free corn flour and mix with 2 T water to form a paste. Put pan over a high heat and mix in arrowroot/cornflour to thicken sauce.
Serving Suggestions
Serve with some steamed Asian greens like bok choy! And top with mint leaves.
Final Thoughts
I hope you enjoy this Slow Cooked Shredded Lamb dish! Leave me a comment below and let me know how it turns out and if you made any substitutions. I love hearing from you. You might also like to try my Lemon Pepper Roast Lamb.
Be Well
xx
