Some old-fashioned cooking techniques just shouldn’t be lost – these recipes redeem the nutritious, no waste principles of yesteryear.
My method is a 2 step process
1) Roast lamb shanks on the bone, then simmer with vegetables to create a hearty family meal.
2) Simmer all of the left-over bones and vegetables to create a nutritious, mineral-rich stock for soups, stews, sauces and gravies.
1) REDEMPTION STEW
• Roast 4 lamb shanks for 1 hour at 200 C
• Place shanks in a stockpot along with the following :
– 1 lime or lemon quartered
– 4 garlic cloves, 2 onions chopped
– thyme, bay, rosemary
– 2 cups apple juice
– 2 to 3 litres of water depending on size of pot
– sea salt to taste
• Slow simmer for 60 - 120 minutes depending on the size of the shanks.
• Add the following alkalising vegetables during the last 10 minutes of cooking time.
- 2 large carrots diced
- 1 large leek chopped
- 4 Celery stalks diced
• Add leafy green vegetables near the end of cooking time.
(Stalky veges may require 5 mins, fine leaves like spinach require only a minute.)
• Let rest for 10 minutes to skim fat if you prefer low fat cooking.• Eat shanks with broth and cooked vegetables and serve with a salad of raw vegetables dressed with lemon juice or apple cider and extra virgin olive oil for optimum digestion of meats and fats. Refer to our full recipe notes
2) REDEMPTION STOCK
Don’t waste the leftovers! Highly nutritious mineralised stock can be produced from the left-overs. Refer to our full recipe notes