This recipe is wholly inspired by Nom Nom Paleo’s Kalua Pig, which is one of my favorite breakfast slow cooker recipes.
Kalua Pig is divinely good, and having hot breakfast waiting in the morning is double heaven.
I first had lamb for breakfast when I baked some shanks for supper using a recipe I found online. They were tough & disappointing.
After gnawing at them awhile, I tossed the leathery shanks into the slow cooker with some bone broth and set them on low overnight, hoping to salvage them.
Not only were they rescued, they were transformed into melting-off-the-bone yumminess. And the bone broth they’d been cooked in (what we didn’t devour for breakfast) turned almost solid in the fridge.
If I’d dropped it on the floor I’m pretty sure it would have bounced. And bone broth that gelatinous is superhero food.
Lamb shanks for breakfast are strangely satisfying.
They give me great energy and are weirdly comforting to eat in the morning.
I know there are fancier ways to cook a lamb shank, but I don’t know that they’d turn out any better.
Lamb is higher in omega 3’s than pork, and you get lamb bones for your next batch of bone broth.
Use the bacon-laced cooking liquid/fat as the start to a fabulous fry-up or to cook a mess of greens.
Or pop it in the bone broth pot with the lamb bones (and some cow or chicken bones).
Definitely save the lamb bones for broth. They will wait very patiently in the freezer for bone broth day.
Kalua Lamb Shanks (AIP-friendly, low-FODMAP)
- 4 slices bacon
- 1 tablespoon balsamic vinegar
- ½ cup water
- 4 lamb shanks
- 2 tablespoons coarse salt (like ‘alaea)
Lay the bacon slices in the bottom of your slow cooker. Add the balsamic vinegar & water. Rub the shanks all over with salt & arrange them in the slow cooker, bones tilting upwards.
Cook on low overnight or for 8 or so hours.