Restart

Lamb Shank Red Curry

Well I just demolished three bowls of lamb shank red curry and am wondering how I can possibly stuff my face with more... So while my body is digesting (and making more room) I thought I'd share this recipe with you!

I don't eat a lot of lamb. It's something we didn't eat growing up and I could probably count the number of times I've prepared it on one hand. I tend to eat the more traditional beef, pork, chicken, fish etc. But it's always fun to mix it up and I was craving something different.

This recipe is 100% inspired by Nom Nom Paleo 's Slow Cooker Curried Goat Shank. I didn't have several of the ingredients handy and also didn't have the patience to slow cook, so here is my version of this badass dish. I used the pressure cooker setting on my InstaPot --- check this guy out!

Ingredients

  • 2 lamb shanks (about a pound each)

  • 1/3 cup bone broth

  • 1 tsp garlic powder

  • 2 sweet onions, cut into big chunks

  • 5 medium size carro ts

  • 3 small sweet potatoes

  • 3 turnips

  • 1 bunch spinach

  • 1 bunch swiss chard

  • 2 tbls fish sauce

  • 3 tbls coconut aminos or tamari (if you eat soy)

  • Juice from 1/2 lemon

  • 2 tbls apple cider vinegar

  • 1 1/2 can full fat coconut milk

  • 2 tbls red curry paste

  • Sea salt

  • Pepper


Directions

Liberally rub the lamb shanks with salt and pepper, and then sprinkle with garlic powder.

Layer onion chunks along the bottom of your pressure cooker pot and add bone broth. Place seasoned lamb shanks on top of onions.

Cook on high pressure for 26 minutes, then allow the steam to release naturally.

In a small stock pot, warm coconut milk. Add fish sauce, curry paste, liquid aminos, apple cider vinegar and lemon. Whisk to incorporate, then remove from heat. Taste for seasoning. 

While the lamb shanks are cooking, prep the rest of the veggies. Chop sweet potatoes, carrots, turnips into 2 inch chunks. Cut chard and spinach leaves into large strips. 

When the lamb is finished, add the coconut milk mixture, carrots, potatoes, and turnips. Pressure cook for 3 minutes. 

Quickly release pressure. Carefully remove the lamb shanks from the pot and pull the meat off the bone. (Save those bones for broth!) 

Add the meat back into the pot, and add chard and spinach.

Give it a stir to incorporate. Cover and slow cook on high for 45 minutes to an hour (or until you can't stand waiting anymore). 

Ladle some into a giant bowl, grab a spoon and enjoy!



***If you don't have a pressure cooker or you have better patience, you can use the slow cooker! Slow cook everything but the greens for about 8-10 hours. Add the greens in the last 30 minutes. 

Garam Masala Butternut Squash Soup

This soup is perfect for a cold fall night and will warm your belly and your heart. The garam masala will make your whole house smell delightful and gives the soup a surprising kick!

This recipe makes a big batch, so you can eat it all week or freeze it in mason jars for later! 


Ingredients

  • 1 four-pound butternut squash, peeled and cut into 1" cubes

  • 2 tbls garam masala

  • 2-3 tbls coconut oil, melted

  • 1 tbls apple cider vinegar

  • 1 tsp sea salt, or more to taste

  • 4 cups chicken stock or bone broth

  • 1 cup coconut cream

  • 1 clove garlic, minced

  • 1/2 yellow onion, diced

  • 1 tbls grassfed butter

 

Directions

Preheat the oven to 400F.

Place the cubed squash on a large baking sheet (you may need two) in a single layer.

Drizzle the melted coconut oil and apple cider vinegar over the squash. You may need to use a rubber scraper or baster brush to make sure the squash gets spatula evenly coated.

Sprinkle the garam masala and salt evenly over the squash.

Roast in oven for 25-30 minutes or until the squash is very tender and starts to crisp on the outside. 

While the squash is roasting, prep the other ingredients. 

In a large heavy bottomed stock pot, melt the butter over medium heat. 

Once the butter is melted, add the diced onion and saute over medium heat until tender, about 5 minutes.

Add the minced garlic, stir and saute until fragrant, about two minutes. 

Add the coconut cream, broth, and roasted squash to the pot and bring to a simmer. 

Using an immersion blender, puree the soup. If you don't have an immersion blender (sometimes called a stick blender), you can puree the soup in a blender or food processor. Be careful to let steam release as you blend or you'll end up wearing your dinner. 

Taste for salt and serve with a few cracks of fresh pepper!