Paleo, GAPS, gluten free.
Need a family immunity boost? Try this Easy Lamb Shank Soup.
Having sick kids is enough to send any mum over the edge! But since I discovered Paleo and GAPS cooking – my kids very rarely get sick. My three-year-old had never been to the doctors until last month. Yes, this was the first doc appointment for her since she was born… I’m pretty pleased with that.
Roll back the clock a few years though and my kids were ill ALL the time. It was a nightmare of endless infections, flus, colds and stomach pains… If it was going around, we had it.
Luckily an amazing local naturopath gave me the starting blocks to good health and put my kids on the GAPS diet. What did that mean for us? Dramatically reducing the sugars in our diet, cutting out grains for a while and ramp up the quality fats, protein and veggies.
Most importantly we started making home-made soup using meat bones to make the stock – rather than store bought stock cubes (which are usually poor quality salt, sugar and additives anyway). Bones are the storehouse of an animal’s minerals. When you cook them up into soup you release large amounts of readily absorbed potassium, calcium and magnesium. Your bone-broth soup will also include loads of immunity-boosting vitamin A, vitamin D and the mega anti-oxidant Vitamin E.
New to bone-broth soup? Try this Easy Lamb Shank Soup recipe. There’s no pre-made stock needed and it uses just 2 lamb shanks so its good value. Plus no toast or side dish needed – it filled my whole family up on it’s own.
Much love and good health, Jess xx
Easy Lamb Shank Soup
- 2 lamb shanks
- 1 large onion chopped
- 3 large carrots chopped into small cubes
- 300 g pumpkin cubed
- 4 large stalks celery chopped
- 2 small potatoes optional
- 2 tablespoons apple cider vinegar optional
- 2.5 litres water
- 1 teaspoon sea salt
- 1 teaspoon fresh herbs thyme, parsley or rosemary
- 6 green beans chopped
- 1 teaspoon lemon zest optional
- Brown lamb shanks in hot pan in a little butter. Remove.
- Fry onion and then add carrots, celery and pumpkin and fry for 5 minutes until soft.
- Add potatoes if using (not strictly Paleo but I'm ok with a tiny bit of potato).
- Add lamb shanks back to pan. Cover with 2.5 litres of water and apple cider vinegar (this helps pull the minerals out of the bones). Add salt and simmer on low for 1 hour on the stove.
- Scoop excess fat that has risen to the surface of the soup. You may need to do this a few times.
- Add green beans, lemon zest, herbs and more good quality salt to taste. Cook for a further 5 minutes and serve.