February 1st, 2010 | Fermentation, GAPS/SCD, Grain-Free, Meat, Recipes, cooker, dandelion greens, fermentation, garlic, Kombucha, lamb, marinade, recipe, rosemary, shanks, slow, slow cook
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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I first came across soapnuts when I was living in Myanmar/Burma in 1999. I was working at a remote hotel on the shore of the mystical Inle Lake in Shan State. My oven was made from a large barrel and was wood-fired, whenever the kitchen staff noticed me making a move to try to get the fire under the ...
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For a short time only--until November 3rd Hella Delicious customers can get a 30% discount on all three Hella Delicious 2011 Calendars by using the code 2011CALENDAR. Just follow the links to your favorite calendar and order it, but be sure to put that code in when checking out. We have three calend ...
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