Thyme and Turmeric Lamb Shank Stew
I absolutely adore lamb shank based stews because they ‘hit 2 birds with one stone’:
-they provide lovely bones for making a bone broth
-they have amazing tasting meat around the bone that lends itself to slow cooking.
The best combination one could ask for! So there’s no need to make a bone broth first- the shanks do it all in one pot.
This stew is super high in antioxidant herbs and spices.
Rosemary is not the only herb reserved for lamb, I regularly use fresh thyme as its aroma is just incredible and really lifts the meat flavours.
As you know, turmeric is a big favourite for its anti-inflammatory properties and its capacity to fight free radicals in the body. For more on the amazing benefits of turmeric click HERE.
Garlic and ginger added at the end of the cooking make this dish a true powerhouse of nutrition.
-4 medium lamb shanks (one per person, so increase all quantities if cooking more lamb shanks). Grass fed and finished (thankfully lamb in Australia usually is not fed grain, but always ask).
-4 medium sweet potatoes, diced into bite size pieces
-1 head of cauliflower, chopped into smaller pieces
-2 brown onions, finely diced
-1 head of ginger, finely grated
-2-3 garlic cloves, finely grated
-A small bunch of fresh thyme, leaves only
-Himalayan or celtic sea salt to taste (about a teaspoon)
-1 tbsp. ground turmeric
1. Fry onions in some olive or coconut oil for 10 mins until golden brown (if you are time poor skip this and throw them in with everything else straight in the pot, but they do add a lot of flavour)
2. To the fried onions add: diced sweet potato and lamb shanks with salt. Cover with enough filtered water to fill just to the top
3. Bring to boil and reduce to low simmer. Leave on simmer for 6-10 hours. At least 6 hours is needed to make the meat ‘melt in the mouth’
4. In the last 10 mins of cooking add cauliflower and all herbs, spices, garlic and ginger. Stir through.
Serve with some fresh thyme leaves sprinkled on top. As I avoid all grains I eat this as it is, for my kids I served it on a small ‘bed’ of jasmine rice. Yummolicious:)