Thursday, 14 June 2012


2 Veal Shanks (Vegans and Vegetarians omit)
1 cup cooked Mung Beans
1 cup cooked Lentils
1 cup cooked Adzuki Beans
2 Celery Stalks chopped
2 Carrots chopped
1 Onion Chopped
1 cup Quinoa, sweated in 1 oz. Coconut Oil
2 Bok Choy chopped
2 Garlic cloves diced
1 Tbsp. Ginger finely diced
1 Red Pepper Chopped
2 Tbsp. Thyme


Brown the shank on both sides in oil in stock pot then add water and bring to a boil, turn down to simmer and cook for about an hour till shank is fully cooked. Reserve stock and add about one oz. coconut oil and add Quinoa add your onion , garlic and ginger, thyme  and sweat. Return stock to the pot and add all other ingredients. Bring to a boil again then turn down and simmer till vegetables are fully cooked. Add salt and pepper to taste. 

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