This is one of our favorite hearty proteins from Always Hungry? . Serve it with a side of Mashed Fauxtatoes, Parsnip Rice, Cauliflower Couscous, Savory Brussels Sprouts, or another side to sop up all the juices!
Place the lamb shanks in a deep skillet or saucepan. Add the red wine, water, bay leaf, and peppercorns. Sprinkle with the salt and bring to a boil over medium heat.
Reduce the heat to medium-low, cover, and simmer, turning the shanks every 20 minutes, for 90 minutes or more, until the meat is tender and easily comes off the bones.
Reduce the heat further or add a little water as necessary to keep the shanks from burning.
Transfer the shanks to a serving place. Cook the sauce over medium heat for 3-5 minutes more to thicken.
Serve with one portion Parsnip Rice and Garlicky White Beans with Broccoli Rabe (Always Delicious pg. 221).Fat: 38g (47%)Carbohydrates: 43g (24%)Protein: 50g (28%)Calories: 710
Nutrition (Phase 2 Full Meal)
Serve with a medium sized sweet potato (about 5" in length) and Savory Brussels Sprouts. (NOTE: This is Phase 1 ratios with a Phase 2 ingredient)Fat: 38g (49%)Carbohydrates: 42g (24%)Protein: 48g (27%)Calories: 690