Ingredients

• 1 whole organic eggplant, cut into ½ inch cubes
• 2 clove(s) organic garlic, minced
• 1 medium organic red onion, chopped
• 2 Tbsp(s) fresh parsley leaves, finely chopped
• 1 medium organic red bell pepper, seeded and sliced
• 1/2 tsp(s) dried rosemary
• 1 whole organic orange tomato, seeded and chopped
• 1/2 tsp(s) sea salt
• 1/2 cup(s) organic Kalamata olives
• 1/2 Tbsp(s) arrowroot
• 1/2 tsp(s) freshly ground black pepper
• 2 Tbsp(s) organic extra virgin olive oil
• 1/2 cup(s) organic red wine
• 2 whole stick(s) organic cinnamon
• 32 ounce(s) grass-fed lamb shanks
• 1 tsp organic dried thyme

• 548 g organic eggplant, cut into ½ inch cubes
• 6 g organic garlic, minced
• 110 g organic red onion, chopped
• 8 g fresh parsley leaves, finely chopped
• 119 g organic red bell pepper, seeded and sliced
• 0.5 g dried rosemary
• 111 g organic orange tomato, seeded and chopped
• 3 g sea salt
• 67 g organic Kalamata olives
• 4 g arrowroot
• 1 g freshly ground black pepper
• 28 g organic extra virgin olive oil
• 113.5 g organic red wine
• 4 g organic cinnamon
• 896 g grass-fed lamb shanks
• 1 g organic dried thyme