Recipe: Rosemary Lamb Shanks & Ghee Congee

Recipe: Rosemary Lamb Shanks & Ghee Congee


  • 3 - 4 lamb shanks
  • 2 cups bone broth
  • 3 garlic cloves, minced
  • 1 onion, diced finely
  • 1 can diced tomatoes (BPA free)
  • 2 tbsp ghee
  • 3 bay leaves
  • 3 stems of fresh rosemary
  • 2 tsp coriander
  • 2 tsp parsley
  • generous amount of celtic salt
  • pepper to taste
  • 1/4 cup nuilife coconut aminos
  • organic jasmine rice


1. In a pan, fry off the lamb shanks in ghee or olive oil. This will take a few minutes, just until the shanks slightly brown.

2. In a slow cooker, add the onions, garlic, bone broth, diced tomatoes, ghee, bay leaves, rosemary, coriander, parsley, salt, pepper and coconut aminos. Give it a good stir and then add the shanks. 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.

 Method (for congee):

1. Prepare your rice first by soaking it. This will make the rice easier to digest. Place the rice in filtered water, ensuring the rice is fully covered. Add a tbsp of apple cider vinegar and a pinch of salt. Cover tightly, and leave for 6 to 8 hours on bench top.

2. Once soaked, rinse thoroughly under cold water.

3. In a medium pot, cover the uncooked rice by about 4cm, and bring to a boil over high heat. Add in a generous amount of ghee and a good pinch of salt.

4. When it comes to a boil, reduce the heat to a simmer and cook for approx 45 mins - 1 hour, until the grains soften and open up. 

5. Stir often and keep checking and adding water if it's absorbed.

Serve the shanks on top of the congee, and make sure there is plenty of beautiful juices!