A few days ago I bought a few kilo lambs in various shapes.

Having checked today’s fridge and figured that something delish must be prepared for dinner, I started to defrost the lamb shanks and rumps. After that I started to browse, looking for a good inspiration and found it.

I have most of the ingredients required to make the original recipe, but, since I’m on my clean diet, there are some things I must tweak a bit. So, after the lamb defrosted (took about 2 hours being left in the room temperature and bathed with cold water), you will need:


Lamb shanks 2 pieces and lamb rumps 4 pieces; or Lamb shanks 4 pieces

Combine 3 Tbsp tapioca flour/starch with almond/cashew meal 5-8 Tbsp

2 Celery stalks, chopped

1/2 large size Celeriac, chopped; or 2 huge Carrots; or other Root Veggies of your choice

2 Red Onions, chopped

12 whole peeled Garlic

300 ml Red Wine Vinegar

600 ml Water, filtered

3 Tbsp Coconut Oil

2 tsp Cumin Powder

2 tsp Ginger Powder; or 3 tsp fresh grated ginger

1 Tbsp Rosemary, dried; or 1 sprig fresh rosemary

1 Tbsp Thyme, dried; or 1 sprig fresh thyme

1 tsp Peppercorns

1 Bay Leaf

Salt to taste

How to:

Before starting no.1, turn on the oven to 150 Celcius.

1. Toss the lambs into the flour/meal until they are covered evenly

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2. Heat the baking dish on the stove with coconut oil

3. Sear the lambs until each side browned, set them aside

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4. Put the onion, garlic, and vegetables inside the baking dish, stir fry until they are browned slightly; around 5 min

5. Put the rest of the flour/meal into the baking dish and mix it with the vegetables

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6. Pour the red wine vinegar and water

7. Add the herbs and spices–cumin, ginger, rosemary, thyme, bayleaf, peppercorns–except salt

8. Let it simmer in high heat, add salt

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9. Put the lambs on top of the vegetables, turn off the stove, cover the baking dish with aluminium foil or its lid (mine used lid, see picture).

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10. Let sit for 2.5-3 hours, until the lamb meat tender and fall off its bone.

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