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.

The next morning, remove the lamb shanks from the marinade and sear them on all sides in a hot pan until brown and caramelized. Remove from pan and place into slow cooker. Add the onions to the pan and caramelize, adding 1/2 c of stock at a time to make sure they don’t burn but allow them to caramelize until a dark and rich color (this can take about 10 minutes). Add these onions to the slow cooker, add the remaining stock and allow to cook.

About 1 to 2 hours before dinner, add the carrots and beans and continue cooking.

Just before eating add salt and pepper to taste. Serve it on mashed potatoes or on spaghetti squash. Absolutely to die for, so rich, delicious and nourishing. When I made this recipe I actually added in dandelion greens as well. Yum.