Sugar-free BBQ lamb shanks with greens and brown rice
I often find most slow cooker lamb shank recipes to be much the same. No matter what ingredients you throw in, every recipe turns out smelling and tasting pretty similar. I once found a fantastically divine tasting lamb shank recipe, but that was before I quit sugar. All I remember is it had the stickiest, sweetest tasting BBQ sauce flavour ever… So I made up my own. This lamb shank recipe is sugar-free and made with real, whole foods.
These BBQ lamb shanks with greens and brown rice are quick and easy to make. The result is tender meat and a rich sauce without having to use a slow cooker (although this recipe would work great in a slow cooker too)! Perfect for those nights when you’re scouring the supermarket shelves for something quick, hearty and wholesome. Try this and choose to go real with your food.
- 2 lamb shanks
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 red capsicum, diced
- 400ml can tomatoes
- 1 tablespoon rice malt syrup
- 1/2 teaspoon all spice
- 1/8 teaspoon cloves
- 1 cup brown rice, soaked in water for at least 8 hours
- 1/2 head broccoli, cut into florets
- 1 handful snow peas, ends and spinal string removed
- Drain and rinse rice and place in a large saucepan. Cover with cold water (tip: place the tip of your index finger on top of the rice, and fill until the water level reaches the first crease of your finger).
- Cook over medium-low heat, stirring regularly, until the water is absorbed (about 30 minutes).
- Meanwhile, in a large cast-iron pot, over medium heat add olive oil and lamb shanks. Cook until browned on each side (a couple of minutes tops) then remove from the pot.
- Turn the heat to low and add the onion and garlic to the pot. Cook until the onion becomes translucent, then add the capsicum, stirring until softened.
- Add the tomatoes, spices and rice malt syrup. Stir to combine.
- Return the lamb shanks to the pot and coat with sauce.
- Cover and cook over the lowest heat for about 30 minutes.
- About 15 minutes before the shanks are ready, place broccoli and snow peas in a steamer over a saucepan of simmering water and steam until cooked to your liking (I prefer mine on the rawer, crunchier side of cooked).
- To serve, place 1 cup of rice on a plate, top with one lamb shank and sauce, with greens on the side.