I love the delicate flavor and texture of fennel and kohlrabi, two non-starchy roots that are often overlooked. This recipe is not heavily spiced and freshness and quality are key here. We’re oven-braising with small amounts of liquids and it’s important to use a heavy pot, preferably cast iron with a heavy lid.
Ingredients
- 2 grass-fed lamb shanks
- Sea salt and freshly ground black pepper to taste
- 3 TBSP coconut
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Subscribe Today
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
Subscriptions include:
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Leave A Comment