Aged Port with Bone Broth Lamb Shanks

Treat your family and friends to this delicious 100% natural Easter cake.

Ingredients

For the slow cooking of the lamb shanks

• 3 x carrots
• 2 x lamb shanks
• 200ml of cold water
• 1/2 tsp of pepper
• 1/2 tsp of dehydrated lamb broth

For the gravy and final roasting

• 50g of butter
• 2 1/2 tbsp of flour
• 350ml boiling water
• 3-4 scoops of dehydrated lamb broth
• 1-2 tbsp of lamb gravy
• 1 tbsp of balsmic vinegar
• 1 tsp of coconut sugar
• 1 tbsp of worcestershire sauce
• 100ml of aged tawny port
• 1 tbsp of rosemary
• 1/2 tsp of pepper
• 1/2 chilli flakes

Instructions

1. In a slow cooker, place 3 x carrots on the bottom and lay the 2 x lamb shanks over the top.
2. Add cold water
3. Sprinkle on 1 tsp of rosemary
4. 1/2 tsp of pepper
5. 1/2 tsp of lamb broth powder

1. Make the gravy
2. In a saucepan add 50g of butter
3. Then add 2 1/2 tablespoons of flour gradually
4. Mix the butter and flour together until forming a ball like consistency.
5. remove from the heat and boil the kettle.
6. In a jug add 350ml of boiling water
7. Then add 3-4 scoops of dehydrated lamb broth – stir well
8. Put the mbutter and flour mixture back on the heat and slowly pour in 100ml lamb broth stirring well along the way.
9. Well full mixed, add more lamb broth, keep stirring until the lamb broth is fully mixed with the butter and flour.
10. You now have your gravy base.
11. Add in 1-2 tablespoons of gravy granules (lamb)
12. Then add in 1 tablespoon of balsmic vinegar mix well
13. Add 1 tsp of coconut sugar mix well
14. Add 1 x tbsp of worcestershire sauce mix well
15. Add 100ml of aged tawny port
16. Add 1 tbsp of rosemary
17. 1/2 tsp pepper
18. 1/2 tsp chilli flakes