LAMB SHANK REDEMPTION by Dhyana Tribe ND 

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

STUFFED PUMPKIN WITH QUINOA, GOGI BERRIES AND SILVER BEET by Kathleen Cole ND
1 or more small pumpkins 
 2 tbsp extra virgin olive oil 
¼ tsp Himalayan salt 
Pinch cinnamon, ground ginger and pepper  
FILLING 1 cup quinoa-soak for 1-2 hours, rinse 
1.5 tbsp extra virgin olive oil
1 finely diced red onion 2 tbsp of fresh basil, or coriander or fennel
½ tsp ground cumin
2 cups of water or vegetable soup stock
2 cloves garlic minced 
¼ cup gogi berries
4 stalks of silver beet (swiss chard) 
Handful of kale
1 x lime or lemon juice freshly squeezed plus finely grated peel 


Preheat oven 180 C,  cut tops off of pumpkin and scoop out seeds, mix the spices and olive oil in bowl and spread inside of pumpkin, place in roasting pan and roast for 20 minutes or  until soft.
 
Make the filling: sauté onion and fresh herbs in olive oil for few minutes, stir in cumin and quinoa- stir in the broth or water with salt, cover and boil until quinoa done.  Heat 1 tbsp olive oil in large pan, add garlic, and berries, stir for few seconds then add silver beet and kale and sauté another 3 minutes- remove from heat and add lime or lemon juice and peel.
​
Place the quinoa mixture into pumpkin and place greens on top