Fall-Apart Lamb with Prunes

Name: Fall-Apart Lamb with Prunes
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dry white wine, such as Sauvignon Blanc; 12 large cloves garlic, unpeeled; 4 servings Kosher salt; 4 lamb shanks; 473 milliliters low-sodium organic chicken broth; 4 servings Fresh mint and parsley to serve; 2 Tbsps olive oil; 4 servings Freshly cracked black pepper; 20 pitted prunes; 2 yellow onions, thinly sliced

Fall-Apart Lamb with Prunes might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains around 44g of protein, 14g of fat, and a total of 508 calories. Head to the store and pick up olive oil, lamb shanks, onions, and a few other things to make it today. To use up the mint you could follow this main course with the Mint Brownies as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

Season the lamb liberally with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Heat the olive oil in a high-sided sauté pan until it shimmers. Brown the meat on all sides.

Ingredients you will need

Olive Oil

Meat

Equipment you will use

Frying Pan

Set the meat aside, and lower the heat to low. Carefully add the sliced onions, and sauté on very low heat for 20 minutes, until soft and lightly caramelized. Season the onions with salt and pepper. Raise the heat to high. Deglaze the pan with the white wine, and cook off for 2 minutes.

Ingredients you will need

Salt And Pepper

White Wine

Onion

Meat

Equipment you will use

Frying Pan

Add the stock, garlic, prunes, and lamb to the pan. Bring the broth to a boil, then lower the heat to low, and cook, covered, on the lowest heat for 2 hours.

Ingredients you will need

Garlic