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Lamb Shanks With Grapes

Ingredients
  Onion 1 Medium, finely chopped
  Safflower oil 2 Teaspoon, divided
  Lamb shanks 4
  Garlic 2 Clove (10 gm), minced
  Salt 3⁄4 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Dry white wine/Omit and use 1 1/2 cup broth 1⁄2 Cup (8 tbs)
  Cooked brown rice 3 Cup (48 tbs)
  Potato flour/3 teaspoon brown rice flour 2 Teaspoon
  Cold water 2 Teaspoon
  Mushrooms 1⁄4 Pound, sliced
  Washed seedless grape/8 ounce can grapes, drained 1 Cup (16 tbs)
Directions

Saute onions in a Dutch oven in 1 tablespoon of the oil.
When golden, remove from pan with a slotted spoon.
Brown the lamb in the same pan.
Add garlic, salt, broth, wine, and onion.
Cover and simmer until tender, about 2 hours.
Put cooked rice in a serving dish.
Arrange lamb on top.
Keep warm.
Mix flour with water.
Bring pan juices to a boil.
Stir in the thickening, cooking until smooth and thickened.
Reduce heat to low.
Saute mushrooms in the remaining 1 tablespoon oil.
Add mushrooms and grapes to sauce.
Heat.
Spoon part over lamb and pass the rest.
Variations: If you can use corn, you can substitute 2 tsp cornstarch for the potato or brown rice flour.
If you can use milk, stir 1/3 c.
sour cream into the sauce after lowering the heat.
If you can use gluten but not wheat, you can substitute barley flour for the potato or brown rice flour.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb

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