Slow-cooked meat is great for babies. These lamb shanks are an easy meal, and there is so much added nutrition and flavour as the meat is cooked on the bone.
Facts
Slow-cooked lamb shanks are a great first food for babies as lamb is a good source of iron (3.6mg/100g) and is high in B vitamins, fat, and zinc.
By slow cooking the lamb it becomes super soft and tender making it easy to puree, mash, or shred for your baby, making this dish easy to modify for your baby. It is also a great meal for the whole family, and slow cooking means you can set it in the morning and leave it until it is ready to serve at dinner.
Ingredients
2 large lamb shanks or 4 small (Serves 4)
1 cup of plain flour for coating the lamb shanks
4 cloves of garlic chopped
1 onion chopped in quarters
1 large carrot cut into chunky pieces
2 stalks of celery cut into chunky pieces
2 cups of whole button mushrooms
1 x tin of chopped tomatoes
4 x cups of stock or broth (I use homemade vegetable stock), if using store-bought ensure it is low salt
4 x bay leaves
Parsley (optional)
Method
Add the plain flour to a flat dish or plate and roll the lamb shanks in the flour until they are coated on all sides.
Add some olive oil to a fry pan and brown the lamb shanks in over high heat until brown on each side, add them straight into the slow cooker.
Set your slow cooker on high and add the garlic, onions, chopped veg, tinned tomato, vegetable stock, and bay leaves.
Cook on high for 7 hours until the meat is falling off the bone (I left mine cooking for 8 the other day as I was out - don't worry you can't overcook it)
Once cooked pull the lamb shanks out gently.
To thicken the sauce mix 1 tablespoon of corn flour mixed with half a cup of water and add to the sauce and vegetables, stirring until it thickens
Serve the lamb shanks with some vegetables and sauce.
You could serve it with a side of mashed potatoes, polenta or rice etc.
X Anna