Reprinted from The Blood Type Diet Website (www.dadamo.com)

Provencal Braised Lamb Shanks
2 votes


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.

Best Used By Blood Types:
  • Type A Non Secretor (4 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (6 beneficials)
  • Type B Non Secretor (5 beneficials)
  • Type O (2 beneficials)
Category:
  • Entree
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:
  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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Wheat (White Flour Products)1 ,2 ,3 ,4 N A N A N A A A
Wine (White)  N B N N N B A A
Paprika5 N N N N N N N N
Bay Leaf5 N N N B N N N B
Lamb5 A N N B B B B N
Sea Salt5 N N N N N N N N
Lemon/Lemon Juice5 B B B B N N N N
Onion (Red/Spanish/Yellow/Whit...3 ,5 B B N N N B B B
Garlic3 ,5 B N B B N B N B
Tomato/Tomato Juice3 ,5 ,6 ,7 A N N B A N N N


BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Wine (Red)- B B N B N B N B

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pepper (Black/ Peppercorn) Fre...5 A N A N A N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Spelt Flour/Products1 ,2 ,3 ,4 N N N N N N N A

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Black3 ,5 ,6 A A A A A A A A
Olive (Green)3 ,5 ,6 N A N N A A N A

[1] This recipe uses ingredients that contain gluten.
[2] This recipe uses ingredients with a high glycemic index.
[3] This recipe uses ingredients rich in lignans.
[4] This recipe uses ingredients which are high in phytates.
[5] This recipe uses ingredients which may help limit bacterial overgrowth.
[6] This recipe uses ingredients which may have a high mold count.
[7] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 22, 2010 at 08:34 AM By: Dr. Pepper