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Braised Lamb Shanks - Gluten free and Paleo-ish
So I found grass fed lamb shanks today at Whole Foods and got super super super excited, so excited that I decided it was worth it to braise this right with red wine and use a little potato with the rest of the tubers to soak up the delicious juices. Pair this up with a starter Caesar Salad and Cauliflower “rice” and it’s a damn fine dish for dinner. Not to mention a plate like this at any restaurant (with less veggies and not grass fed!) would be 30$ easy!
- 2-4 lamb shanks (I cooked two for two people, adjust according to how many you’re serving, though no more than 4 unless you have a bigger Dutch oven to avoid crowding)
- 2 parsnips, cut into one inch cubes
- 2 small yellow potatoes, cut into one inch cubes (optinal though highly recommended)
- 2 small yellow onions, cut into one inch cubes
- 2 large carrots, cut into one inch cubes or 1 1/2 cups baby carrots
- 1 bottle of red wine (broth if you’re keeping paleo)
- olive oil
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper
- 1/2 cup raisins (optional)
- Preheat the oven to 400 degrees F
- Heat a Dutch oven or a heavy bottomed deep pan over medium heat. Pour in enough olive oil to cover the bottom.
- Sear the lamb shanks, this step is fairly important, since it’s the only time you’ll get to create that caramelized flavour. Once seared on all sides remove the lamb shanks and set them aside.
- Add more oil to the Dutch oven if needed, add in all the vegetables and stir fry until onions are semi translucent.
- Add in all the herbs and spices, salt and pepper to taste.
- Add the lamb shanks back into the Dutch oven and pour in the bottle of wine, or enough stock to almost cover all of the shank.
- Put the lid on the Dutch oven, or transfer the vegetables and shank into a oven save baking tray with a lid, then bake in the preheated oven for 2 - 2 1/2 hours, checking every hour to make sure there’s enough liquid in the roasting tray. If not, top up with stock or water.
- Turn the shanks once at the 1 hour mark to ensure even braising.
- If using raisins, add them for the last half an hour of cooking to ensure they don’t burn.
- Serve over a bed of cauliflower rice, or quinoa or mash, or anything else your heart desires!