Slow-Cooked Lamb Shanks with Paleo Mint Sauce

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Lamb and mint sauce. It's such a staple British combination, like roast beef and horseradish, or salmon and dill. The only problem with mint sauce is that shop-bought ones typically have quite a bit of sugar in them. 

If you're reducing your sugar, or if you're on a healing or paleo-type diet, it doesn't mean you can't enjoy your Sunday lamb though. I've put together a paleo version of mint sauce, using apple cider vinegar and also honey as the sweetener. 

Slow-cooked Lamb Shanks with Paleo Mint Sauce
from my ebook SPICE
Serves 4
2 large lamb shanks
one large bunch of fresh mint
1-2 tsp cider vinegar
a few drops of boiling water, from the kettle
half a teaspoon honey

First of all, you'll want to cook your lamb. Set your slow cooker to high and just drop in the lamb shanks. Replace the lid, and cook for around 5-6 hours, or until the lamb is very tender and falls off the bone. 

Shred the meat into chunks and arrange on a serving plate. 

To make the mint sauce, just pull the mint leaves off their stems, wash them, and then chop them quite finely. Place in a bowl and add a few drops of boiling water - just enough to moisten them. They'll start to soften in the heat. Add a teaspoon of the apple cider vinegar and the honey and stir. Add a pinch of salt to taste. Have a quick taste (with a chef's perks piece of lamb, if you like) and add a little more vinegar if you think it needs it. 

Serve straight away, while the lamb is still hot. 

Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here