Ingredients:
- 4-6 lamb shanks
- 2 tbsp bone broth powder
- 2 garlic cloves, diced finely
- 1 can diced tomatoes (BPA free)
- 2 tbsp ghee
- 4 bay leaves
- dried or fresh mint
- dried or fresh rosemary
- 2 tsp coriander ground
- 2 tsp dried parsley
- 1 tsp sweet paprika
- 2 tsp black peppercorns
- good sprinkle of celtic salt
- good splash of coconut aminos
- vegetables for roasting, chopped
- Filtered water to top
Method:
1. In a pan, fry off the lamb shanks and garlic in ghee or olive oil. This will take a few minutes, just until the shanks and garlic are slightly brown.
2. In a slow cooker, transfer the shanks and garlic, and remainder of ingredients. Add filtered water and give it a good stir. You want enough liquid in the pot where at least 3/4 of the shanks are covered.
3. Cook on low for 8 hours or on high for 4-5 hours. Turn the shanks over at some point during the cooking process if you can.
Serve with roasted ghee vegetables, and top with fresh coriander