A Red Sauce Celebration of Lamb Over a Season’s Harvest of Veg

Meat cooked on the bone is an unbelievably delicious way to get extra nutrients in. The calcium, zinc , collagen and other minerals stored within the bone become infused in your stewey sauce to boost your own bone density, nervous system function and immune system. On a mild Autumnal evening or amidst the depths of winter, what could feel more nourishing?

Look after yourself this winter and make this soulful season yours! You are reading part 1 of The Winter Wellness Series! All about fortifying yourself against the winter season to come through food, training and a host of mental resilience tools to fend of stress and winter blues. Think soups, stews, exercise for immune system and mental health as well as practices to keep you centred and blissful through chilly grey days.

Ingredients:

• 3 lamb shanks (Note that this recipe could look after 3 people for dinner or 2 people and next days lunch for one).

• 1 head of cauliflower
• 1/2 bunch of silverbeat
• 3 serves of rice (cooked according to instruction)
• 1 tsp olive oil
• just a pinch of oregano, smoked paprika and salt to season your cauliflower (optional).
• For the stewy sauce:
• 2 tins tomato
• 3 cloves garlic (or more, I like more :))
• 1 tbsp stock powder
• 1 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp cinnamon
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika

Method:

1. Sear off lamb shanks in a well sized pan for a couple minutes a side on a medium high heat. You just want to see a hint of browning before you pop it into your slow cooker. No need to add any oils here, the lamb is plenty fatty to avoid sticking if you don’t overheat the pan.
2. Blend all the sauce ingredients in a blend and pour over. If you don’t have a blender, simply stir together in your slow cooker first, then place lamb shanks into their saucy bath. Turn Slow cooker to high if cooking for 8 hours, low if cooking for 12.

3. Cut cauliflower into thickish ‘steaks’, drizzle with 1 tsp olive oil and season with a touch of smoked paprika, salt and oregano. They will air fry for 20 minutes on 175 degrees Celsius or roast in a conventional oven for 15 minutes on 190. While this is roasting, start cooking your rice according to packet instructions.

4. Heat a pan to medium and slice stalky bits off silverbeat to get an extra three minutes sautéing before you add the leafy bits, as pictures. Once leafy bits are added, sauté a further three minutes, stirring often.

5. The elements of your meal should come together like so to create two plates with a lunch option.