This was a delicious meal that fed my husband and I twice, 4 servings. This combination was digested easily and did not cause constipation and was so delicious. This recipe is not exact. I did not write anything down while cooking it....most of my cooking goes like that. I experiment and if it turned out good, I try to repeat it. But not this time. Just get the "idea" of it and create your own. Start in the am for dinner pm.
1 goat (or lamb) meat shank with bones, thawed
2-3 quarts water to boil the shank in
Process: Bring water to a boil with shank, reduce heat and simmer for 2 hours. Take the shank out and let cool in a bowl. Remove the meat which should come off easily and return bones and other meat parts to the pot. Add a little acid like apple cider vinegar,(pulls the minerals out of the bones) maybe 2 TBS to the water and cook for 5-6 hours more at a simmer.
Meanwhile, chop some vegetables:
2-3 celery stalks
2-3 garlic cloves
3 leaves of fresh kale
Take the bones out of the stock and strain the stock. Be careful to reserve the marrow from the bones. Either eat the marrow right then or scoop or suck it out and reserve for later. This marrow is highly nutritious and can be mashed up to add back into the soup.
Add another quart of water or commercial broth to the stock and season it with Real Salt. You can also add about 1 TBS of bovine gelatin to the stock for added nutrition. (sprinkle it on surface)
Add 1/3 cup white rice and 3 TBS crushed split peas and bring to a boil then reduce heat and simmer. There should be lots more liquid than rice and peas. (rice cooked this way with lots of liquid is called "Jook" in some parts of the Orient). Cook for about an hour stirring occasionally. Saute the chopped vegetables in some good fat, plenty of it and add to the pot. Test seasoning again. Add cut up meat chunks last, as you do not want to overcook the meat. A nutritious meal that satisfies on many levels.
Lamb shanks also work well with recipe.