Bone broth features in my meal plan often. A once a month make of about 2 litres keeps me going for the occasional slurp up on it’s own for all over nourishment, or to use as stock in my soups and stews.
I have recently started adding lamb back into my eating plan, and endeavour to eat some version of lamb at least once a week. The general cooking method that I ordinarily gravitate towards is a curry, as I enjoy the pungent flavours that my palate has been used to since a little girl. With the recent weather changes moving from a long hot summer into a suddenly cold autumn, cooking is sometimes the last thing on my mind and I find that having ready prepared meals, frozen, a necessity. Following an alternative foodie lifestyle to that of my family, makes it necessary for me to stock up on my meals, as when I do cook freshly prepared meals for them, I do so as a labour of love and hate being rushed, which leaves me little time to dedicate to my Paleo meals.
Preparing this lamb and veggie broth, similar to that of a Scotch broth, without the barley and lentils, and easy on the palate than that I am used to, was an exercise in easy cooking and also the opportunity to cook with turnips, which is a fabulous winter veggie and one I don’t often eat.
I used boneless, cubed lamb in this make as I added the nutritious bone broth to provide the base flavour. Ideally, lamb shanks will work well, to create that fall off the bone, meaty flavour and texture. The choice of coconut oil which is used to firstly seal and brown the lamb, then almost caramelise the leeks and onions, is a tastier option and flavour enhancer to this one-pot slow cooker meal. This may be cooked on a stove top or as well sealed oven-casserole, ensuring that the slow cooking process allows the amazing flavours to combine and permeate the meat and vegetables.
1-2 tblsp coconut oil or ghee
1 onion, sliced
1 leek, thinly sliced, leaves and green sections discarded
2 large carrots, diced
1 parsnip or turnip, diced
2 celery stalks, chopped
2 tblsp fresh parsley chopped – you may use dried
¼ tsp dried thyme
¼ tsp dried rosemary
2 whole cloves
1 bay leaf
½ tsp freshly milled black pepper
Himalayan or Sea salt to taste
2 cups bone broth or beef stock
1 cup water
- Heat the coconut oil or ghee in a non-stick pan on medium/med-high stove top heat.
- Brown lamb on both sides, which also seals it, then add it into the slow cooker
- Add the leeks and onions into the left over oil and lamb pan juices into the non-stick pan and cook until lightly caramelized, then add to lamb in the slow cooker.
- Now add in the carrots, celery, turnips, bay leaf, parsley, rosemary, thyme, cloves, salt, black pepper to lamb, leek and onions in the slow cooker.
- Pour in the bone broth and water.
- Cover and allow to cook for 6-8 hours on low or 3-4 hours on high. Adjust the seasonings as required.