Lamb Baby Food Recipe

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.

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.