The CSIRO total wellbeing diet is a high protein, low carb diet put together by the CSIRO (and the Australian meat industry). As it is very vegetarian unfriendly, I cooked a casserole from this book on a day when no vegetarians were present. Also, being a book full of meat, there were no vegetable side-dishes or main dishes to cook. That said, even though it’s a diet I’m not following, nor likely to in the near future, it has some fantastic recipes inside. Being meat focussed means that you need to have access to a decent butcher, and a lot of money. For the recipes alone, I recommend the book, you can ignore all the diet stuff at the beginning (I know I do). My rating is 4 out of 5 stars.
- 2 kg lamb shanks (200g meat per person), on the bone
- 2 tablespoons of olive oil
- 2 cloves garlic
- 2 onions, chopped
- 1 cup diced celery
- 1 cup white wine
- 3 cups chicken stock
- 1 tablespoon lemon zest
- 2 stalks parsley
- 2 bay leaves
- 1/4 cup chopped flat-leaf parsley
- Preheat oven to 160C
- Heat a large, enamelled cast-iron casserole dish over high heat. Coat shanks with oil and cook, turning occasionally, for 10 minutes, or until well-browned. Remove shanks to a plate.
- Add garlic, onion and celery to the casserole and cook for 5 minutes, or until soft. Add wine, stock, lemon zest, parsley stalks and bay leaves and bring to a boil. Return shanks to casserole dish and lightly season. Cover with lid and cook, in the oven, for 1 1/2 to 2 hours, or until the meat begins to fall off the bone.
- Check seasoning, then garnish with parsley. Serve with steamed vegetables.
Notes on this recipe:
- Lamb shanks are my favourite
- This recipe is entirely gluten free, but does require expensive equipment (specifically the cast-iron casserole dish).
- I really like lamb shanks
- We served this with roast vegetables because… well roast vegetables are tasty.