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Moroccan L;amb Shank

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Serves 6

Ingredients 

2 tablespoons olive oil 
6 small frenched lamb shanks (5 to 6 pounds total)
2 large onions (3 cups chopped yellow onions)
3 garlic cloves, peeled and thinly sliced
1 tablespoon fresh ginger, grated
1 teaspoon cayenne pepper
1 1/2 teaspoons ground turmeric 
1 1/2 teaspoons ground cumin 
1/2 teaspoon ground cardamom 
1 1/2 teaspoon cinnamon
3 1/2 to 4 cups of chicken or bone broth or spring water 
2 stalks of lemongrass, trimmed and cut into 4 parts
2 teaspoons sea salt
Method 

Preheat the oven to  300°F

Heat the oil in a large stainless steel pot or Dutch oven, such as staub or le creuset.

Pat the lamb shanks dry with paper towels.

In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned.

Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside. 


In the same pot, add the chopped onions and over medium-low heat stir for 3 minutes or until the onions are medium-soft.  Add the garlic and grated ginger and cook until the garlic is lightly golden  on the edge. 

Stir in the rest of the spices and cook for one minute.

Stir in the bone broth or water and the  lemongrass and add the lamb shanks to the pot. Cover the pot, bring to a boil and reduce heat and let it simmer for a few minutes over the stove and then transfer to the oven.

​Cook for 2 1/2 hours, or until tender. The meat should come off the bone easily and serve with steamed vegetables i.e.  carrots and cauliflower.   


Note that the bone broth or water will not cover all the lamb shanks. That is okay. It will  bake in the oven.  

​Also, you can keep the pot over the stove and let it simmer for 2 1/2 hours. 

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​A Way of Life for Life -Copyright © 2014-2022 Josephine  Certified Holistic Nutrition, CHN, FDN

NINE SERVINGS OF VEGETABLES 
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Please note that there is only one nutritional balancing science, developed by Dr. Paul Eck. All other claims made by other practitioners, not approved by Dr. Lawrence Wilson on his site, have altered Dr. Eck's principles and as such have no in depth understanding of the science, which is very unfortunate.  

Further, altering even one aspect of a nutritional balancing program often ruins it rather completely.  This could be substituting different products that you like better, skipping an aspect of the diet or the supplements, or implementing other diets, such as GAPS OR PALEO, OR something else that people do all the time, such for example using other forms of meditation, other than what is recommended by Dr. Wilson.  In other words, using other products or diets, or meditation, conflicts with the entire program and it seriously reduces its effectiveness. Thus, nutritional balancing science is completely integrated, meaning that the sciences are used together in very unique way and should not be altered by yourself or other practitioners.  


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