Lamb Ribs Braised with Apple Cider Vinegar
Lamb provides complete protein and iron, while long braising makes the meat tender. Apple cider vinegar and smoked paprika create a rich sauce without extra carbohydrates.
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20 kg
Servings: 4 (1 serving ≈ 231 gram)
Digestion time: 4 hour
Complete protein: ✔
Season lamb ribs (800 g) with salt (4 g), pepper blend (2 g), smoked paprika (2 g), and thyme (1 g). Sear over high heat for 5 minutes on each side.
Add water (100 g) and apple cider vinegar (15 g), lower the heat, and braise covered for about 2 hours. The liquid should nearly evaporate while the meat becomes tender.
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