I’ve looked at a lot of recipes and most call for wine and/or tomatoes, both of which are forbidden to me so I created my own recipe made with things I can eat. The last time I made it, it was so rich and unctuous, I felt guilty for eating it! Don’t be afraid to experiment with different herbs and vegetables until you find the right combination for you.
2 lamb shanks, well washed
3 cups good quality beef stock
2 medium onions, diced
4 medium turnips, diced (can use potatoes but they’re on my list of forbidden foods)
2 large carrots, diced
2 stalks celery, diced
4 oz mushrooms, diced (I like baby bellas)
4 cloves garlic, minced
2 Tbs Worcestershire Sauce
1 Tbs Red Wine Vinegar
1 tsp Herbs de Provence (with lavender)
1 bay leaf
Salt & pepper to taste
Season lamb shanks with salt and pepper. In a large dutch oven, sear the lamb shanks on the stove top. Remove shanks and drain any fat out of the pot. Add the rest of the ingredients to the pot. Stir well and bring to a boil. Return lamb shanks to the pot, cover tightly and place in a 350* oven. Cook for 1 1/2 to 2 hours, until lamb falls off the bone. Remove from oven. Strip lamb from the bone and cut into bite sized pieces, return meat to the pot and serve. It’s great on its own or over rice or polenta.