• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

GF-Zing! logo

  • Home
  • Coupon Collection
  • GF Foods & Groups
  • Ask Gf-Zing!
    • About the Author
    • About Gf-Zing!
  • Nav Social Menu

    • Email
    • Facebook

lamb

Braised Lamb Shanks with pepper and Green Peas

0 · Jan 18, 2011 · Leave a Comment

This rich, delicious dish is based on one for North African-Influenced Lamb Shanks with Couscous by Emeril.  We have added more vegetables, and removed all the gluten.

Braised spicy lambs shanks gluten free

  • 2 1/2 pounds lamb shanks (if these are American hind quarter shanks you will have 2 shanks)
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon turmeric

Sprinkle the spices over the shanks and fry them in 3 Tb of olive oil until browned on all sides.  Remove the shanks to a large covered casserole that can go in the oven.

In the same pan where you fried the shanks, add:

  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 a dried cayenne pepper, minced, or 1/4-1/2 teaspoon cayenne pepper, ground

Stir fry the spices for 30 seconds, then add:

  • 1 1/2 cups coarsely chopped spanish onion
  • 2 large carrots, peeled and cut in 1 inch chunks
  • 1 sweet potato, peeled and cut in half

Stir fry the vegetables until the onion is a little bit golden, then add:

  • 1 Tablespoon chopped fresh garlic (about 4 cloves)

Stir fry until the garlic is fragrant only – about 30 seconds. (Emeril’s recipe called for stirring the garlic for 30 minutes, which must be a typo)

Add:

  • 2 cups rose wine
  • 1 cup chopped tomatoes (about 1 large tomato)
  • 4 cups chicken stock – if you are reconstituting this from bouillon mix, make sure the mix is gluten free and use less than is called for on the package – to avoid over-salting)
  • Juice of one orange
  • 2 strips of orange zest (you can remove the pieces when the braising is complete)

Bring to a boil, then add the vegetable-wine-tomato mixture to the lamb shanks in the other pan.  Cover the pan. Place in a 350 degree oven for 2-2 1/2 hours until the meat is falling off the bone.  Check occasionally to see if more liquid is required. Remove from the oven, and remove the pieces of orange peel.

Add:

  • 1/2 pound frozen green peas

Cook on top of the stove until the peas are just barely cooked.

Gfzing.com likes to serve with steamed artichokes for dipping up the delicious sauce.

If you want a gluten free substitute for the “couscous” in the original recipe, substitute 1 cup pre-rinsed quinoa and 2 cups water for the couscous.  Microwave the quinoa and water, covered, for 8 minutes on high, then add the rest of the seasoning ingredients in Emeril’s recipe and set aside, covered for about 10 minutes until the water is completely absorbed by the quinoa.

Dairy Free, Fall, Meat Dishes, Meat-eater, Recipes, Winter GF, gluten free, lamb, spicy, stew

Rich Lamb and Cornish Game Hen Curry

0 · May 11, 2010 ·

Try this excellent curry – you won’t be sorry!

Fry one onion, chopped, in 2 Tablespoons of oil until browned.  Add 2 lamb shanks and brown them as well. De-glaze the pan with 1 cup of New England Hard Cider.

In to a pressure cooker, put:

1 can of coconut milk

2 Tablespoons of gluten free thai red curry paste

1 stalk of lemon grass, the white part at the root end only, chopped

2 Tablespoons of fresh ginger, chopped

Add the lamb shank mixture to the coconut milk mixture. Close the pressure cooker and bring up the pressure.  Pressure cook for 10 minutes, then let the pressure drop on its own.  Lamb shanks take a long time to cook. This pressure-cooking step will give the lamb a head start, ensuring that eventually the lamb gets nice and tender.

Carefully transfer the hot lamb shanks in their curry sauce in to a casserole that has a lid.  To this mixture, add

1 Cornish Game Hen

1 mango, peeled seeded and cut in to chunks (an under-ripe mango is perfect for this purpose.)

Braise the dish, covered, in a 350 degree oven for 2 hours, until the lamb is tender.  Skim off any fat that has accumulated.  Season with salt if needed.

Serve with Jasmine rice topped with plenty of fresh chopped cilantro, and fresh ground sea salt.

Note: If you don’t have a pressure cooker, you can cook everything except the game hen and mango for 1-1 1/2 hours and then add the game hen and mango and bake for an additional hour and a half.

Dairy Free, Fall, Meat Dishes, Meat-eater, Recipes, Winter, with New England Hard Cider chicken, coconut milk, cooking, cornish game hen, food, gluten free, gourmet, lamb, New England Hard Cider, recipe, thai red curry

Primary Sidebar

Check out our Coupon Collection

Click Here to go directly to the Coupon page

Read more at The Rambling Epicure:

Click Here: The Rambling Epicure

QR code for your phone

qrcode for gfzing
NFCA logo

Blogroll

  • Aloha World Ono Recipes
  • Book of Yum
  • Dulce Cocina sin Gluten
  • Gluten Free Beer Association
  • Glutenfreie Rezepte | kaMehl
  • Hawai'ian Electric
  • Laylita's – Ecuador
  • Nombudsman
  • Papilles et Pupilles
  • Sea Salt with Food
  • The Rambling Epicure The Rambling Epicure is a daily international food chronicle, and the first online newspaper to follow global food trends and news.
  • Triumph Dining

Monthly Archive

Proud member of FoodBlogs
Proud member of FoodBlogs

Load up on new recipes, exclusive goodies, + more!

Get the exclusive content you crave straight to your inbox.

Things to Read

Find by keyword

bacon baked baking beans beef berries blueberry cake cheese chicken chocolate coconut cooking curry dessert DIY dried beans easy fish food fruit GF ghee gluten free gourmet homemade lamb maple syrup meat microwave New England Hard Cider pie pork pumpkin recipe recipes rice salad sauce soup stewed strawberries sweet potato thai red curry vegetarian

Copyright © 2023 GF-Zing! on the Cravings Pro Theme