Serve up this classic Italian comfort food to warm up the hearts and bellies of family and friends. Featuring succulent, melt-in-your-mouth lamb, the dish also comes with a handful of vegetables to make it a satisfying, healthy and hearty meal. You won’t be able to resist its myriad of flavours from beef stock, chillies, and more either!
- 2 litre beef stock
- 3½ tbsps coconut oil
- 1 kg lamb shanks, cut in half (ask your butcher to do this)
- 4 clove garlic, crushed
- 1 onion, finely sliced
- 6 sprigs rosemary, leaves picked and roughly chopped
- 1 long red chilli, split lengthways
- Sea salt
- 1 carrot, roughly diced
- 2 celery stalks, roughly diced
- 2 tbsps tomato paste
- 300 g can whole peeled tomatoes
- ¼ cauliflower head, chopped into small florets
- ¼ bunch (300 g) cavolo nero, roughly shredded
- Freshly ground black pepper
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 mins).
In a frying pan, heat 1 tbsp of the coconut oil over medium high. Add the lamb shanks and cook 2½ mins on each side, or until they are nicely browned. Remove from the heat and set aside.
Melt the remaining coconut oil in an ovenproof casserole dish over medium heat. Add garlic and cook 2 mins, or until soft. Add the onion, rosemary, chilli and a small pinch of salt. Cook, stirring, a few mins, or until the onion is soft. Add the carrot and celery; stir well and cook a further 2 mins. Stir in the tomato paste and cook 2 mins. Add the tomatoes and stir well. Remove from the heat.
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 hrs, 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 mins, or until the cavolo nero is just wilted. Season with salt and pepper to taste and serve.