An easy prepare ahead slow cook dish. Lamb shanks are cooked in a delicious red wine and cherry sauce until wonderfully tender. This is ideal as an alternative to a roast but also great for a week day meal as it requires little effort. You could make this paleo by swapping the quinoa for cauliflower rice. This is one of my recipes using the dried cherries from CherryActive.
Difficulty –Â Moderate
Time – Â 2 1/2 hours cooking time
Serves – 4-6
A fabulous protein packed family fish. Lamb especially grass fed is rich in CLA, Conjugated linoleic acid a type of omega 6 fat which is known for its anti-inflammatory benefits. Lamb is also rich in selenium and zinc for supporting immune health plus B12 which is important for healthy nervous system and supporting energy. Quinoa is a nutritious gluten free grain and a good source of protein as well as minerals such as magnesium and iron.  Leftovers are delicious served the cold with a mixed salad.
Grass fed lamb is surprisingly rich in omega 3 fats and often are higher in protein and lower in fat as the animals are more active. Green Pastures Farm provide a range of delicious grass fed meat and products. If you are interested in the health benefits of meats and the paleo style of eating why not order a copy of my book The Paleo Healing Bible
Serves 4-6
2 tbsp plain flour or gluten free flour
1 tsp each sea salt and freshly ground pepper
1tsp cumin powder
4 lamb shanks, around 350g each
1 tbsp olive oil or coconut oil
400ml red wine
600ml chicken stock
200g frozen pitted cherries
30g dried CherryActive cherries
1tbsp cornflour
Quinoa
140g quinoa
175ml chicken stock
1 red onion, finely chopped
30g pistachios
30g CherryActive dried cherries
2 plum tomatoes, deseeded and diced
Handful of finely chopped fresh parsley
Zest of 1 unwaxed lemon
1tbsp lemon juice
