Lamb Shank Italian Way

This lamb is slowly cooked in delicious juices and spiced to perfection, it is so tender it will melt in your mouth.






2 tbsp. coconut oil or extra virgin olive oil
2 lamb shanks
Pinch of sea salt and organic GF ground black pepper
3 organic carrots, cut lengthwise
2 organic celery stalks, cut lengthwise
1 organic sweet onion, sliced + 2 garlic cloves chopped
1 tbsp. organic GF sweet paprika
1/4 cup red wine + 1 cup of water
1 organic GF bay leaf
2 tsp. fresh organic rosemary or 1 tsp. organic GF dried rosemary
3 tbsp. organic pure tomato paste
1 organic tomato, chopped


Preheat oven to 350 F
Generously salt and pepper the lamb shank
In a large creuset pot heat coconut oil and then brown the lamb shank on all sides, remove from pot and keep warm
Add the vegetables and paprika and sauté for 3 minutes, return lamb shank to the pot and add stir in remaining ingredients
Cover and place in the oven, cook for 2 1/2 hours turning shank once, add water if needed. When serving carefuly remove shank on a platter and pour the sauce with vegetables over the shank. Serve with mashed potatoes or yams

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