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Lamb Shank Redemption 

29/12/2015

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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
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