Lamb Shanks with veggie mash and green beans

Ingredients

Slow cooked lamb

2 tsp butter

2 cloves garlic minced

1/2 brown onion diced

2 lamb shanks

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

1 tbsp Changing Habits Vegetable Stock Powder

1 tin diced tomatoes

2 tbsp tomato paste

2 bay leaves

2 carrots peeled and diced

1/2 tsp Changing Habits Turmeric

1/2 tsp Changing Habits Chilli Powder

1 tsp dried oregano

extra salt and pepper if needed

Veggie Mash

1/2 cauliflower chopped

1 potato peeled and diced

1/2 sweet potato peeled and diced

1 tsp butter

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper

Green beans

200 g green beans

Garnish

Sml handful basil

Directions

Slow cooked lamb

Heat a large fry-pan over a medium heat.

Add the butter, garlic and onion. Cook until soft and fragrant.

Add the lamb shanks and season with salt and pepper, fry for a further 2 minutes on each side. Remove from heat.

Transfer the lamb, onion and garlic into the slow cooker along with the rest of the slow cooked lamb ingredients. Mix well.

Cook on low for 8 hours (or high for 4 hours).

Veggie mash

Place the chopped veggie mash vegetables in a pot and cover with water.

Heat over a high heat and boil for 10 + minutes until the potato can easily be sliced with a knife.

Drain the water from the vegetables and transfer the vegetables into a food processor or Thermomix with the butter and salt and pepper and blitz until smooth. Set aside.

Green beans

While the vegetables are boiling, place the beans in a steamer and steam for approximately 5 minutes, Remove and set aside.

Assembly

Split the mash between two plates and place the lamb shank on top of the mash and spoon the sauce over the top.

Place the green beans on the side and garnish with fresh basil. Enjoy!

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Lamb Shanks with veggie mash and green beans