Reprinted from The Blood Type Diet Website (www.dadamo.com)
Provencal Braised Lamb Shanks
Description:
Hearty lamb dish with Provencal-style herbs and flavoring. Great for fall and winter when you're looking for something that'll stick to your ribs and warm you up! Approximately 1 hour of preparation time and 2 hours +/- of cooking time.
Ingredients:- 4 lamb shanks (approximately 3 pounds)
- 2 cups chopped onion
- 1 cup white wine [variation: red wine]
- 1 cup chicken stock [or compliant substitute: e.g. see BT compliant 'Turkey or Chicken Stock' recipe in Recipe Base]
- 1-1/2 cup tomato marinara sauce (variation: tomato sauce substitute from RecipeBase)
- 3/4 cup all purpose flour [variation: spelt flour or other compliant flour]
- 1 Tablespoon olive oil
- 2 Tablespoons minced garlic
- 2 teaspoons paprika
- 1/2 teaspoon crushed rosemary [variation: thyme]
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper (optional)
- 1 bay leaf
- zest and juice of 1 lemon
- 1/3 cup of oil cured pitted black olives [variation: green olives] (optional)
How to make it:- Season lamb shanks with sea salt and optional freshly ground black pepper
- Dredge seasoned lamb shanks in all purpose flour or compliant substitute (e.g. spelt flour)
- Using dutch oven on stove, heat olive oil and brown lamb shanks on all sides
- Remove lamb shanks from dutch oven and lightly saute onions, garlic, adding paprika and rosemary after a few minutes
- Deglaze pan with wine (or stock) and stir gently to remove any brown bits from bottom of dutch oven
- Add remaining wine, stock, marinara, optional olives, lemon zest and juice and bay leaf
- Stir to incorporate all ingredients and return lamb shanks to dutch oven
- Bring to gentle simmer on stove
- Place dutch oven (with lid) in preheated 300F oven for 2 hours [or until lamb pulls easily from bone].
- Check after 15 to 20 minutes: it should be simmering only--not boiling. If it's boiling, lower heat to 275F and continue braising until lamb is done.
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