Bone & muscle strength Pescatarian Salmon poke bowl with edamame
Cold-cured salmon cubes, edamame, cucumber and avocado over brown sushi rice.
Lamb shanks braised with barley & root veg
Whole lamb shanks slow-braised with pearl barley, carrots and swede in one deep pot.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Brown the shanks all over in the oil; remove.
- Step 2
Soften the vegetables; add garlic and puree.
- Step 3
Return shanks with barley, stock and herbs.
- Step 4
Cover; cook at 150C fan for 2.5 hours until the meat waves off the bone.
- Step 5
Skim, season, parsley over.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 48g |
| Carbohydrates | 52g |
| – of which sugars | 10g |
| Fibre | 10g |
| Fat | 26g |
| – of which saturates | 10g |
| – of which omega-3 | 0.3g |
| Calcium | 110mg |
| Iron | 6mg |
| Salt | 1g |
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