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.