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 fuel your body.
2kg lamb shoulder
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
Put coconut oil in ovenproof roasting dish over high heat, once heated 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 silverbeet and mint. Cover with lid and put in oven on low heat 150ºC / 300ºF / Gas Mark 2 and cook for 4 hrs.
Remove lid and put back in oven with out lid for 20 mins. Add shredded silverbeet 5 mins before serving. With 2 forks shred the lamb and mix through sauce, remove any bones from the shoulder. To thicken the sauce 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.
Serve with some steamed Asian greens like bok choy! And top with mint leaves.
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 modifications. I love hearing from you.