2 lamb shanks
4 cloves garlic, crushed
1 brown onion, roughly chopped
2 medium (240g) carrots, chopped
2 cups red wine
2 400g cans diced tomatoes
2 tbsp of fresh rosemary, thyme and winter savory herbs from own garden
BroccoliHeat half the oil in a large cast iron pan. Cook lamb over high heat until browned all over; transfer to bowl.Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Return lamb shanks to the pan and add red wine and bring to the boil. Reduce liquid by half (~7mins) then add diced tomatoes and herbs. Pop a lid on your pan and put in the oven at 170 degrees. After an hour and a half turn the lamb and put back in the oven covered for another hour or 2 or until lamb is soft and falling off the bone.
Whilst lamb is cooking peel pumpkin, put into pot and cover with water. Bring to the boil, drain when cooked and mash.
Wash kale and dry thoroughly using a salad spinner. Massage about 1 tbsp rice bran oil into leaves in a very thin layer, spread in a single layer on baking tray and sprinkle with salt and smoked paprika. Bake at 170 degrees for 12 mins.
Cook broccoli to your liking.
Serve lamb with broccoli on mashed pumpkin and top with kale chips…enjoy!