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Lamb with Lemon and Almonds

Lamb with Lemon and Almonds

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Lamb with Lemon and Almonds

Lamb with Lemon and Almonds

Ingredients

8 lamb drumsticks (Frenched lamb shanks)

1 TBSP olive oil

1 onion, finely chopped,

3 tsp crushed garlic

1 tsp turmeric

2 lemons, grated zest and juice

1 cup white wine

1 cup chicken stock

4 fresh bay leaves (or 2 dried leaves)

2 TBSP almond flour

8 lamb drumsticks (Frenched lamb shanks)

1 TBSP (15 ml) olive oil

1 onion, finely chopped,

1 TBSP (15 ml) crushed garlic

1 tsp (5 ml) turmeric

2 lemons, grated zest and juice

237 ml white wine

237 ml chicken stock

4 fresh bay leaves (or 2 dried leaves)

2 TBSP (30 ml) almond flour

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

-

Applicances

Cuisine

-

Disease state

-

Instructions

Heat a little of the oil on high in a deep-sided pan.
Fry onion, garlic, and turmeric for 1 to 2 minutes.
Remove and put aside.
Heat a little more oil on high.
Brown lamb drumsticks in 2 batches, removing each batch before adding the next.
Remove lamb drumsticks and put aside.
Reduce heat and return onion to pan.
Stir in remaining ingredients and return lamb drumsticks.
Cover and simmer 1½ to 2 hours or until tender.

Nutritional Info

Storage

Notes

This recipe was originally published in

Used with permission from

SCD Recipe

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