Oven slow roasted tamarind rhubarb lamb shank

My AIP adventures with new fruits and vegetables continues. This time it is rhubarb. I have enjoyed rhubarb in pies or crumbles but I found that this interestingly tart vegetable always need the company of lots of sweetener to make it palatable. This gave me the idea to take advantage of the natural sourness of rhubarb and use it to cook a fatty meat. That is how this recipe came about. Inside of adding more sweetener, I added tamarind to add a little sweetness but still playing up the tart of both these main ingredients. This make an easy AIP/ FODMAP ( easy modification included ) high fibre and hearty meal.  I really enjoyed it with Paleo Cajun Lady's cauliflower grit which one of my favorite side dishes in her latest creation - AIP Cajun Paleo Cookbook.  Check out her book for more tasty recipes. 

Serves 4   Prep time 15 mins    Cook time 4 hours 

Ingredients

• 3 lbs. lamb shank 
• 1 tbsp fat ( I used pastured lard) 
• 2 stalks rhubarb ( chopped into 3/4" pieces)
• 2 tamarind pods
• 1 stalk leek ( cut into 2-3 " pieces ) use only green part for low FODMAP
• 1 tsp cinnamon
• 1 c kombucha or 1/2 c apple cider vinegar + 1/2 c water

• 1 tsp sea salt

Instructions

1. Preheat oven to 300F
2. Sprinkle cinnamon and salt over lamb shank.
3. In a dutch oven or an oven proof pot with lid ( I used my cast iron one ), brown lamb shank over medium heat for about 5 mins each side.
4. Remove lamb from dutch oven/pot and set aside
5. Melt fat in same dutch over/pot and saute chopped rhubarb and leek over medium heat for about 10 mins
6. Place lamb shank back in dutch oven/pot, add tamarind and cooking liquids ( either kombucha or diluted apple cider vinegar). Cover with lid and place into preheated oven
7. Cook for 4 hours and baste at half time.