Ready in about 2 hours 30 minutes


Low-calorie cooking spray

4 lean lamb shanks, visible fat removed

2 medium onions, finely chopped

2 small sprigs fresh rosemary, leaves picked

2 large sprigs fresh thyme, leaves picked

1.2 litres lamb or chicken stock

2 large carrots, peeled and finely chopped

4 large celery sticks, finely chopped

2 bay leaves

400g can chopped tomatoes

4 strips unwaxed lemon zest

200g green beans, to serve

1 small cauliflower, broken into florets, to serve

For the gremolata:

1 small garlic clove

½ small pack fresh flat-leaf parsley

1 small strip unwaxed lemon zest


1 Preheat your oven to 160°C/fan 140°C/gas 3. Spray a large, lidded, non-stick ovenproof saucepan or flameproof casserole dish (in which the shanks will fit snugly) with low-calorie cooking spray and place over a medium-high heat. Cook the shanks until browned all over, then lift out onto a plate.

2 Reduce the heat to low and spray the pan with a little more low-calorie cooking spray. Add the onions, rosemary and thyme leaves and 4 tbsp stock. Cover and cook for 10 minutes, or until the onions are tender. Uncover, increase the heat and cook for a further 4-5 minutes, stirring, until the onions are lightly browned. Add the carrots, celery, remaining stock, bay leaves, tomatoes and lemon zest and season with freshly ground black pepper. Return the lamb to the pan, bring to the boil, then cover and put in the oven to cook for 1 hour 30 minutes.

3 Remove the lamb from the oven. Skim any residual fat off the surface of the stew then turn over the shanks, re-cover and return to the oven for a further 30 minutes, or until the sauce has reduced and thickened and the lamb is really tender. Discard the bay leaves and season to taste.

4 Boil the beans for 3-4 minutes and the cauliflower for 5-10 minutes, or until tender, then drain. For the gremolata, chop the garlic, parsley and lemon zest together on a board. Divide the lamb and veg between 4 bowls, scatter over the gremolata and add freshly ground black pepper.

credits: slimmingworld magazine

Ultimate Slimming Tips!

Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

Slimming Tip 2 – Fill up on Super Slimming Foods 
Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.

Slimming Tip 3 – Plan Plan Plan
Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.

With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.