High Bonnet

Ingredients

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

Directions

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.