Day 2 Dinner – Comforting, filling and yummy on a day of feeling food deprived
This is a variation on a recipe I first learned back when I was ‘Granny Bashing’ as a backpacker in England in 1996! (Granny Bashing was a fond and friendly term for taking care of elderly people in their homes). Mrs McNeil would always have beef liver casserole on a Friday, and it was just chopped up liver, a tin of tomatoes and some rosemary. Since using a similar recipe with the discovery of lamb shanks in the last two years (yes I was a late bloomer) I was overjoyed to discover I could use my recipe for Whole30, it just has the red wine removed.
INGREDIENTS
- 2 Lamb shanks (I met the Dutch farmer for these little ones at our local Noordermarkt in Amsterdam) [:( Thank you little lamb]
- 1 medium onion – loosely sliced
- 1 tin of tomatoes – crushed
- 1 1/2 cups of good quality stock (I would have used beef but couldn’t find it in the cupboard so I used my own home made chicken stock fresh from the fridge instead …. yumm!)
- 2 sprigs of fresh rosemary
- 3 tablespoons of almond meal (if you don’t have it – no biggie)
- Olive oil or ghee
- Salt and pepper
- An oven proof pot (like a cast enamel Chasseur like I have) you can use directly on stove top, or a saucepan AND casserole dish.
METHOD
Gaze longingly at the bottle of red wine in the wine rack, that otherwise would have been shared in unequal parts between this slow cooked lamb and your wine glass. Sigh.
Remind yourself about all the reasons you are doing this.
Put almond meal in a bowl and season with a good dash of salt and pepper. Mix it up and then coat the lamb shanks with it.
In an oven proof dish or frying pan, put a splash of olive oil or a teaspoon of ghee, saute the onion, and brown the lamb shanks along side.
Once browned and the onion soft, add your stock and tomatoes, and the rosemary.
Season with some more dashes of salt and pepper.
If not already in your oven dish, transfer, and cook in a slow oven (150 degrees) for 2-3 hours.
The lamb should be falling off the bone when it is ready.
I served this with some oven roasted sweet potato. Yummmmmm.
p.s. I actually made this last night, at the end of Day 1. It is so fast to prepare, but takes soooooo long to cook. I baked up the sweet potato as well. Tonight reheated with the potato around the sides soaking up the juice, it was lovely to come home to.
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Whole30 Emotional Adventure 