This is a delicious winter warmer from Alice Nicholls over at The Whole Daily…Make it!

Winter is really here in Melbourne, Australia and we have had our first frigid week so we’re all craving something a little richer of flavour and hearty of taste.

A lot of slow-cooked or shank dishes are tomato based and not ideal for those with autoimmune tendencies. These shanks require minimal ingredients and when paired with some steamed greens and mashed sweet potato, you’ve got a hefty dose of vitamins A, C and K, and a good amount of calcium.  Cooking the shanks in the liquid that is then poured over your meal means you have also included all of the benefits of bone broth into your meal.  Within an hour of these shanks cooling, the liquid turns to ‘jelly’.  This is all of the gut healing, skin-shiny-making gelatine within the bones of the meat that has cooked out in the process.

Although this is a ‘slow-cooked’ meat dish.  I actually did this in a large saucepan with a lid over the lowest temperature on my stove and it was falling off the bone within two hours.



  • 4 large lamb shanks (or 6 smaller lamb shanks)
  • sea-salt and pepper
  • coconut oil (around 2 tablespoons)
  • 2 large red onions sliced into segments like an orange
  • a handful of button mushrooms sliced in half
  • 1 carrot sliced thickly
  • 2 stalks of fresh rosemary or 3tbls dried rosemary
  • 4 garlic cloves, chopped
  • 150 ml balsamic vinegar
  • 300 ml red wine (I used some that my husband didn’t finish and would have been past drinkable.  In it goes!)
  • 2 tbls honey


  1. In a large saucepan, add your olive oil and heat over a medium-high heat until hot.  Add your lamb shanks and allow to sit until they are browned on one side. Turn and do the same for all side.  You may need to do this in two batches. Remove from the saucepan.
  2. Add your onions and garlic and turn the heat down low add more coconut oil if you need to.  Stir until the onions and garlic become transparent.
  3. Add the shanks back into the pan, mushrooms, balsamic vinegar, red wine, carrot, and rosemary, pop the lid on, keep the heat as low as possible and cook for 2 hours minimum.
  4. Drizzle with honey and toss through before serving with mashed sweet potato and a side of greens.