New Recipe: Slow Cooked Lamb Shanks with Vegies & Sweet Potato Mash

If a hearty winter-warmer meal containing fall-off-the-bone meat and a flavoursome vegetable packed sauce sounds appealing then this recipe is for you! Our Slow Cooked Lamb Shanks with Vegies & Sweet Potato Mash is simple to prepare, nutrient-dense and a dish the whole family will love. 

You can find this recipe, along with many delicious others in our new Postpartum Replenish Program. Find out more here. 

Ingredients (Serves 2)

  • 2 grass fed lamb shanks
  • 2 tablespoons cold-pressed extra virgin coconut oil
  • ½ red onion, diced
  • 2 garlic cloves, crushed
  • 1 red capsicum, roughly chopped
  • 1 zucchini, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste, no salt added
  • ½ cup red wine, optional
  • 1 cup beef bone broth
  • 120g spinach
  • 2 tablespoons fresh oregano leaves
  • 1 medium sweet potato
  • 2 tablespoons grass-fed butter
  • Salt & pepper, to taste


  1. Heat oil in a non-stick pan over medium-high heat and add lamb shanks to brown, approximately 3-4 minutes on each side. Remove and place in slow cooker once browned.
  2. To the same pan, add onion, garlic, capsicum, celery and zucchini. Stir for 4-5 minutes, until slightly browned. 
  3. Add vegetables to the slow cooker along with tomatoes, tomato paste, wine and broth. 
  4. Season, stir to combine and ensure shanks are mostly submerged. Cook on low for a minimum of 6 hours.
  5. Just before serving, prepare sweet potato mash: grate and slice sweet potato into small pieces and steam until soft. Mash with butter and season with salt to taste.
  6. Turn off slow cooker and add spinach and oregano to lamb shanks mixture.
  7. Serve shanks on a bed of sweet potato mash with a drizzle of extra sauce and vegetables. Top with oregano leaves and enjoy!

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

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