Fall-Off-The-Bone Stewed Lamb Shanks

STOVETOP METHOD

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1. In a Dutch oven or heavy-bottomed pot, warm the coconut oil over medium-high heat.
2. In a small bowl, mix the salt, pepper, turmeric, and cumin until well combined. In a large bowl or on a work surface, sprinkle the spice mixture evenly over the lamb shanks on all sides.
3. Working in batches as needed, sear the shanks on all sides for 1-2 minutes until browned. Remove the shanks from the pot and set aside.
4. Pour the water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk in the coconut aminos and honey.
5. Add the garlic, onion, and ginger to the pot. Then, place the seared lamb shanks back into the pot.
6. Bring the pot to a boil then reduce the heat to a low simmer. Cover and let cook for 2-3 hours. Stir occasionally and add an additional ¼ cup of water at a time as needed. When done, the shanks should have an internal temperature of at least 160°F for medium and be falling off the bone. Stir in the coconut milk and serve warm with cucumber salad.

INSTANT POT METHOD

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1. Follow the stovetop instructions steps 1-5, using the Sauté setting.
2. Place the lid on the Instant Pot and click to close. Press the Pressure Cook button, adjust the timer to 60 min and the pressure to High.
3. When the timer beeps, allow a full natural release. When done, the shanks should have an internal temperature of at least 160°F for medium and be falling off the bone. Stir in the coconut milk and serve warm alongside cucumber salad.
4. To make the cucumber salad: Mix all of the ingredients in a small bowl until well combined. Serve chilled.