by I have used yogurt for marinating various meats and it suddenly occurred to me that kombucha would make a good marinade. It did, the meat was so soft, it just melted in our mouths. This recipe is fantastic. The rosemary comes gently through the meat–it is just amazing how well rosemary goes with lamb.
Serves 2
- 2 lamb shanks (grass-fed is best!)
- 1/2 c kombucha (or thereabouts)
- 2 sprigs of rosemary, chopped
- 3 toes garlic, minced
- 2 onions, sliced
- 3 c meat stock
- 4 carrots, medium dice
- 1/2 lb green beans, cut into pieces
Method: Place the lamb shanks into a dish and cover them with the kombucha, add the rosemary and garlic and roll the shanks around. Place in fridge overnight.
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