Ingredients 4 lamb shanks
1 cup water
1 tbsp tomato paste
1 tomato, diced
1 cup green beans, sliced
2 large potatoes, diced
1 lemon, zested and juiced
Marinade ingredients 1 lemon, juiced and zested
1 tbsp paprika
2 tsp oregano
1 tsp cinnamon
4 cloves garlic, crushed (exclude for low FODMAP)
Salt and pepper, to season
Whisk the marinade ingredients. Add the lamb shanks roll to coat, cover and refrigerate for 1 hour, overnight for best results.
I use tongs and roll two shanks at a time
Sear the lamb shanks in a frypan on high, until all sides are brown, about 4 - 5 minutes.
Sear the lamb shanks
Combine leftover marinade with water, tomato paste, pour into the frying pan and bring to a boil.
Cover and reduce to a simmer for 1 hour.
The lamb will fall of the bone as it is cooked at a low temperature
Turn the lamb shanks over, add the potatoes, cover and simmer for 30 minutes.
Use two forks to pull the lamb off the bone, add the beans and tomato. Add salt, pepper and lemon juice to taste. Simmer uncovered until the beans are cooked to your liking. I cooked mine for 5 minutes.