This French-style "cassoulet" contains many marvellous ingredients, including apples for a sweet edge. This dish is sure to become a favourite.
- 1 tsp extra virgin olive oil
- 3 french trimmed lamb shanks, trimmed of excess fat
- 1 large onion, chopped
- 2 celery stick, chopped
- 2 Granny Smith apples, unpeeled, quartered, cored, chopped
- 2 carrots, chopped
- 3 garlic cloves, peeled
- ¼ bunch thyme
- ¼ bunch oregano
- 400 g can no-added-salt tomato puree
- 1 salt-reduced chicken stock cube
- 310 ml boiling water
- 400 g can tinned white beans, rinsed, drained
- 6 slices sourdough bread
- Preheat oven to 140 C (fan-forced). Heat the oil in a large stoveproof and ovenproof casserole dish (with a lid). Add the lamb shanks and cook, turning often, for 3-4 minutes or until well browned.
- Add the onion, celery, apple, carrot, garlic, thyme and oregano to the pan. Pour over the canned tomatoes and combined stock cube and water. Bring to a simmer. Cover with the lid and transfer to the oven. Cook for 2 1/2 hours, stirring twice.
- Add the white beans to the pan. Cover and cook for a further 30 minutes or until the lamb shanks are very tender. Carefully transfer the lamb shanks to a plate. Cool for 10 minutes. Remove the meat from the lamb and shred into pieces. Return the lamb to the pan and stir well.
- Serve the slow cooked lamb casserole with the bread.
PER SERVE: 1572kJ, protein 27g, fat 11.3g (sat fat 3.9g), carbs 36g, fibre 9g, sodium 559mg. Carb exchange 2 1/3 . Estimated GI low. Gluten-free option.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.3 g|
|Total carbohydrates||45.6 g|
|- Sugars||11.9 g|
|Dietary fibre||8.1 g|