To fit my family’s preferences, I modified this dish from one from a culinary show. Unusual meal with an odd sounding name but always a smash! To make a meal more quickly, use leftover spaghetti.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 10 |
Ingredients
- 1 lamb shank
- 1 pinch dried thyme (Optional)
Instructions
- Place lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off bone, 45 minutes to 1 hour.
- Transfer lamb and 16 ounces cooking liquid to two separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
- Skim off any solidified fat from chilled cooking liquid and discard.
- Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to meat and process until a fine, even texture is achieved, adding more liquid as needed.
- To freeze for later, spoon 1 ounce portions of the mixture into a baby food freezing tray. Freeze and use within 3 months.
Reviews
This recipe worked great, tender and flavorful. Baby loved her introduction to lamb.