Lamb Shanks With Grapes
|Onion||1 Medium, finely chopped|
|Safflower oil||2 Teaspoon, divided|
|Garlic||2 Clove (10 gm), minced|
|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)|
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.
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.
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.
Serving size: Complete recipe
Calories 3873 Calories from Fat 1737
% Daily Value*
Total Fat 193 g297.3%
Saturated Fat 80.5 g402.5%
Trans Fat 0 g
Cholesterol 911.2 mg303.7%
Sodium 2870.3 mg119.6%
Total Carbohydrates 223 g74.4%
Dietary Fiber 18.1 g72.5%
Sugars 50.4 g
Protein 278 g555.6%
Vitamin A 3.4% Vitamin C 78.4%
Calcium 28.6% Iron 163.1%
*Based on a 2000 Calorie diet