Lamb Fennel Stew Recipe

Ingredients:

• 2 large chopped organic fennel bulbs
• ½ cup of dried (or fresh) apricots
• 1/2 teaspoon of mineral salt
• 3 pounds of grass-fed organic lamb shanks or shoulder blade chops
• 1 organic chopped onion
• 3 organic chopped shallots
• 1 cup organic peas (better fresh, OK frozen)
• 1 cup of organic, MSG-free mineral broth, or vegetable stock, or water

Directions:

• Preheat oven to 250˚F
• Line the chopped fennel, onion and shallots in a glass casserole dish
• Add lamb, apricots, peas, broth (or water), and salt
• Cover and bake for 2.5 to 3 hours or until tender
• If needed, add ¼ cup water
• Serve with steamed vegetables and a green salad