Reprinted from The Blood Type Diet Website (

Provencal Braised Lamb Shanks


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.

  • 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:
  1. Season lamb shanks with sea salt and optional freshly ground black pepper
  2. Dredge seasoned lamb shanks in all purpose flour or compliant substitute (e.g. spelt flour)
  3. Using dutch oven on stove, heat olive oil and brown lamb shanks on all sides
  4. Remove lamb shanks from dutch oven and lightly saute onions, garlic, adding paprika and rosemary after a few minutes
  5. Deglaze pan with wine (or stock) and stir gently to remove any brown bits from bottom of dutch oven
  6. Add remaining wine, stock, marinara, optional olives, lemon zest and juice and bay leaf
  7. Stir to incorporate all ingredients and return lamb shanks to dutch oven
  8. Bring to gentle simmer on stove
  9. Place dutch oven (with lid) in preheated 300F oven for 2 hours [or until lamb pulls easily from bone].
  10. 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.