Lamb Puree for Babies

Place the lamb shank in a saucepan, submerging it completely under water and adding a few sprigs of thyme for added flavor. Cover the saucepan with a lid and bring the water to a rolling boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to a gentle simmer and let it cook for 45 minutes to an hour, or until the meat is tenderly falling apart.

Transfer the lamb shank and its accompanying 16 ounces of cooking liquid to two separate containers, leaving the excess water behind. Refrigerate the lamb and its sauce for at least an hour or overnight to allow it to chill and solidify.

Before proceeding, skim off any excess fat that has solidified on the surface of the chilled cooking liquid and discard it, as it will only add unwanted texture to your dish. Remove the lamb shank from its bone and place it in a food processor, discarding any excess bone fragments, fat, or tendons along the way.

With the lamb now free from its bone and any unwanted excess, add 2 1/2 ounces of the chilled cooking liquid to it. Process the lamb in short bursts, adding more liquid as needed to achieve a smooth, even texture that is free from any lumps or inconsistencies.