This juicy lamb will melt in your mouth and take you back to the big family dinners you enjoyed as a child. Every vegetable is brimming with flavoursome stock while red chilli adds some spice. Serve with mash or polenta for a creamy side to this hearty dish. Here’s our recipe for creamy, soft polenta.
1.Preheat the oven to 160°C.
2.Bring beef stock to the boil in a large saucepan over medium-high heat. Continue to cook until the stock has reduced by half (this should take 15-20 minutes).
3.In a frying pan, heat 1 tablespoon of the coconut oil over medium high. Add the lamb shanks and cook 2 1/2 minutes on each side, or until they are nicely browned. Remove from the heat and set aside.
4.Melt the remaining coconut oil in an ovenproof casserole dish over medium heat. Add garlic and cook 2 minutes, or until soft. Add the onion, rosemary, chilli and a small pinch of salt. Cook, stirring, a few minutes, or until the onion is soft. Add the carrot and celery; stir well and cook a further 2 minutes. Stir in the tomato paste and cook 2 minutes. Add the tomatoes and stir well. Remove from the heat.
5.Place the lamb and cauliflower in the casserole dish and pour over the stock. Cover first with a sheet of baking paper, then with a tight-fitting lid. Cook in the oven 2 hours, or until the meat is just starting to come away from the bone. Add the cavolo nero and return to the oven to cook another 5 minutes, or until the cavolo nero is just wilted. Season with salt and pepper to taste and serve.