Ingredients
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1 lamb shank
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1 pinch dried thyme (Optional)
Directions
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Place lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off bone, 45 minutes to 1 hour.
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Transfer lamb and 16 ounces cooking liquid to two separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
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Skim off any solidified fat from chilled cooking liquid and discard.
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Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to meat and process until a fine, even texture is achieved, adding more liquid as needed.
Tips
To freeze for later, spoon 1 ounce portions of the mixture into a baby food freezing tray. Freeze and use within 3 months.
Nutrition Facts (per serving)
| 22 | Calories |
| 1g | Fat |
| 0g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 22 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 1g | 3% |
| Cholesterol 9mg | 3% |
| Sodium 7mg | 0% |
| Total Carbohydrate 0g | 0% |
| Protein 3g | 5% |
| Calcium 3mg | 0% |
| Iron 0mg | 2% |
| Potassium 33mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
