Place lamb leg in slow cooker on low. Drizzle with olive oil and add fresh thyme.
Mix bone broth concentrate with water and pour into slow cooker. Cook over low heat for 6-8 hours or until lamb is tender and falls off the bone.
Meanwhile, make gravy. In a large pot heat olive oil and add cauliflower florets with 1/4 cup water. Cover and cook until really soft (overcooked).
Add chives, rosemary, thyme, 2 cups water and bone broth concentrate. Mix to combine well.
Transfer cauliflower mix to a blender (or use hand held blender) and puree. Season to liking.
Once lamb is cooked use two forks to pull apart and shred.
Serve lamb with a side of flourless gravy and steamed greens of choice.
Notes
Recipe Tips:
*You can also slow roast your lamb (reduce liquid) in the oven on low (covered with foil or lid).
*You can add pan drippings from roast meat (or even roast chicken) to boost flavour of your gravy.
*You can also use garlic infused olive oil in your gravy in place of extra virgin olive oil for extra garlic flavour.
*The gravy consistency is thick and creamy. You can add a touch more water if you prefer a thinner consistency.
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