1 Lamb Shank
1 large onion
3 cloves garlic
2 large sweet potatoes (about 1 ¾ pounds)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
1 inch fresh turmeric, peeled, chopped
1 inch of fresh ginger, peeled, chopped
1/4 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 pinches cayenne pepper
1 15-ounce can diced tomatoes
6 cups chicken/ lamb bone broth
Preheat oven to 450 and prep the lamb shank
Place a few whole garlic cloves in the bottom of the pan and drizzle some olive oil over them.
Season the shank with salt and pepper.
Place the roasting pan in the oven and roast, uncovered, for about 35 minutes.
Remove the lamb shanks from the oven, and lower the heat to 350 F.
In a bowl, combine olive oil, cumin, black pepper, and the juice of one lemon lemon
Mash the roasted garlic cloves into the meat and cover in the olive oil mixture
Cover the roasting pan, and roast in the oven for 2 ½ hours.
While The Shank is roasting:
Dice the onion and mince 3 cloves of garlic.
Chop the sweet potatoes into bite-sized pieces.
In a large pot, heat 2 tablespoons of olive oil.
Saute the onion and the chard stems for about 5 minutes.
Add minced garlic and saute about 1 more minute.
Stir in paprika, cumin, coriander, turmeric, ginger, cinnamon, sea salt, black pepper, cayenne Stir for about 30 seconds, then add diced tomatoes and 6 cups of broth.
Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas.
Simmer for 25 to 30 minutes until the potatoes are tender.
When finished roasting Remove the lamb meat from the bone separating it with a fork and add it along with the mixture from the pan and the bone into the prepared soup. Simmer for another 20 minutes on low. Stir in the spinach and chopped chard greens a few minutes before serving
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