Ingredients (All Organic where possible):

  • 4 Lamb Shanks
  • 1 Large Brown Onion
  • 1 Large Carrot
  • 2 Sticks of Celery
  • 1 Large Parsnip
  • 3 Cloves Garlic
  • 100 grams Buckwheat
  • 2 Litres of Beef Broth or Stock
  • Ghee or Coconut Oil
  • Pink Himalayan Salt
  • Black Pepper


  1. Soak buckwheat overnight in filtered water.
  2. In a large pot, brown lamb shanks in ghee/coconut oil. Remove and set aside.
  3. Chop onion, carrot, celery and parsnip. Add to pan juices and cook until tender, then add garlic and cook for a couple of minutes.
  4. Return shanks to pot along with the beef stock/broth. Bring to a gentle simmer and leave covered for at least 2 hours.
  5. Rinse buckwheat and stir through with salt and pepper to taste.
  6. If you like, you can add any extra vegetables (pumpkin, peas, chopped kale or spinach) towards the end and cook until they are tender.
  7. Serve and enjoy!