Once you introduce meat to your baby, lamb is a great choice, not least because it's high in iron, which babies need as their iron stores start to dwindle around 6 months old. My little one loved this lamb and it was so easy and cheap to make.

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off the bone, 45 minutes to 1 hour.

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  • Transfer lamb and 16 ounces cooking liquid to 2 separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.

  • Skim off any solidified fat from the chilled cooking liquid and discard.

  • Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to the meat and process until a fine, even texture is achieved, adding more liquid as needed.

Cook's Note:

To freeze for later, spoon 1-ounce portions of the mixture into a baby food freezing tray. Freeze and use within 3 months.

Nutrition Facts

22 calories; protein 2.7g; carbohydrates 0.1g; fat 1.1g; cholesterol 8.9mg; sodium 6.5mg. Full Nutrition
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