Lamb shanks are not very tender but with a bit of prep work and a day in the slow cooker they will be falling off the bone, and they are much lower in saturated fat than some other cuts. Lamb meat is a good source of iron, zinc and several B vitamins- all of which are integral for forming red blood cells and maintaining high energy levels and a strong immune system. 
Plus when cooked this way, the marrow transfers from the bone to the sauce which is then used for the quinoa. Marrow adds a rich flavor and offers several extra minerals, vitamins, essential fat and essential amino acids (the building blocks of protein) that help the body function optimally.
Crockpot Lamb Shanks
Prep time
Cook time
Total time
Serves: 4
INGREDIENTS:
- 8 thin carrots
- 4 lamb shanks
- 4 cups vegetable broth
- 2 large sprigs rosemary
- 2 garlic cloves, sliced in half
- 1 bay leaf
- 1 cup quinoa
- 1 cup merlot
- 1 tablespoon butter
- 1 tablespoon cold-pressed olive oil
- 1 yellow onion, sliced thinly
- 1 large yam, halved and sliced in ¼ inch increments
DIRECTIONS:
- Heat a large skillet over medium heat on the stove and melt down the butter and olive oil. Once hot add in the lamb shanks and cook for 2-3 minutes on each side, until browned to enhance their flavor. Place the rosemary, garlic, bay leaf, carrots, onion and yam in the base of the slow cooker and add the lamb on top once it is seared. Add the wine to the pan that the lamb was originally in and scrape up any juices stuck on the base of the pan. Once the wine has reduced to about half the amount pour it over the lamb in the slow cooker, add the vegetable broth, cover and leave to cook on low for 8 hours. Ideally the lamb will be fully submerged in the liquid so try to arrange it so, and if possible the lamb can be flipped halfway through. Half an hour before serving ladle out two cups of the liquid and add it to the quinoa in a medium pan over the stove. Bring to a boil then cover and reduce the heat to low and leave it for 20 minutes. Once fully cooked set aside, still fully covered for 5 minutes. Serve the lamb and vegetables over the quinoa, discarding the garlic and bay leaf.