As the winter sets in, the slow cooker comes out. I love the slow cooker because it is so easy! You just dump everything in there in the morning and then it is perfection at night!

Not only is the slow cooker convenient but it also provides an opportunity to use different cuts of meat that you might not usually use. Things like beef cheeks and lamb shanks turn out beautifully in the slow cooker but also offer a range of additional nutritional benefits. Slow cooker cuts of meat are from the muscle of the animal that contains the greatest amount of connective tissue, which dissolves into gelatin when slow cooked (but are tough as an old boot if you don't!).

Gelatin provides a host of benefits for your gut health, digestion, joints and ligaments (great for recovery from training), as well as all those "beauty bits" like hair, skin and nails.

Slow cooking at lower temperatures also helps to maintain some of the nutrients compared to cooking at high heat.

Pop these shanks on in the morning and then all you have to do at night is steam some greens! I also serve mine with sweet potato mash.

INGREDIENTS

2 large lamb shanks

1 tin of chopped tomatoes

1 tablespoon tomato paste

1/2 cup bone broth or stock

1-2 tsp balsamic vinegar

1 large carrot, chopped

1 large celery stick,chopped

1 brown onion chopped

2 garlic cloves, chopped

1 tsp paprika

1 tsp thyme

1 tsp rosemary

salt and pepper

1 bay leaf

DIRECTIONS

1. Heat a pan on high and sauté onion and garlic until golden

2. Add the lamb shanks and brown on the outside

3. Transfer to a slow cooker and add all other ingredients, gently mixing together

4. Cook on for 8 hours on low or 4 hours on high

5. serve with steamed greens such as broccolini and sweet potato mash