Ready Time: 4 hrs 25 mins
Preparation Time: 15 mins
Cooking Time: 4 hrs 10 mins
Serves: 4-6
Scott Gooding
Scott is an advocate for health and fitness and promotes the path towards optimal health. An exercise specialist of 10years and a background in exercise science, Scott has operated a successful PT and Bootcamp business in Sydney since 2005.
Scott has published 5 books under the Clean Living Series with a 6th due out in late 2015. Scott is an ambassador for Nature's Way Superfoods and Santa Monica Tourism - he is also the cook on channel 10's Off-Road Adventure Show. He continues to share his message about health and fitness through radio, presenting and magazines"
Ingredients
- 2 tbs tallow/ghee
- 4-6 lamb shanks
- 4 small brown onions - peeled
- 700g bottle tomato passata
- 1 small jar anchovies
- 200g chopped pancetta
- 1 bunch parsley - stalks finely chopped
- 1 bunch oregano - roughly chopped
- 2 tsp rosemary
- 2 tsp chilli flakes
- 1 large sweet potato - cut into large chunks
Method
- Turn the Function dial to Slow Cook setting
- Turn the Time dial to 4 hours
- Turn the Temperature Dial to HIGH
- Press the Start button
- Heat tallow or ghee in an oven proof casserole dish over a medium/high heat on the stove top for 1 minutes. Add lamb shanks cook for 3-5 minutes each side or until browned on both sides.
- Add the onion and cook for 3 minutes or until they start to brown.
- Pour in the passata and gently scrape the bottom of the pan with a wooden spoon to remove any sediment that has cooked onto the bottom of dish.
- Add the anchovies, pancetta, parsley, oregano, rosemary, chilli rosemary, sweet potato and 1 cup water, cover with foil and cook in the preheated oven for 4 hours or until the meat is very tender and coming away from the bone.
- Sprinkle with chopped parsley and serve.