Yes, I’m cooking for Ross and Ross alone again this evening. Only 11 days away from my precious red meat, nut butter, dark chocolate, and vino. And bacon. Lots of bacon. My smoker has been getting dusty all by its lonesome in the pantry.
Speaking of food–on my morning-ly troll through my favorite food blogs, everything I pinned was some kind of baked goods. Or something with pumpkin. And chocolate. You can see where my head’s at. (I want this, this, this, and this!!) After this madness is over I’m planning a 21DSD to get the gunk out of my system. For the last 12 weeks, I’ve drastically cut my fat intake and upped my carb intake. Granted, I’ve adhered to a Paleo–but I know my body and I do much better on a high-fat, moderate-protein, low-ish carb dealio. Everyone is different and I encourage you to self-experiment, but having such a high percent of my calories come from carbs (even though it’s mostly sweet potatoes…LOTS of them) really messes with my appetite and gives me wicked cravings for anything and everything sweet. Of course, keep in mind that my daily caloric intake is pretty low. HALF of my typical intake before all this started. Yeah, that’ll do some weird sh*t to you, too.
So, lamb. I almost knawed my arm off white this was sitting in the oven. According to Ross, this dish was awesome. Like, eyes-rolled-into-the-back-of-his-head-awesome. He might have been faking it, but that’s good enough for me!
4 Lamb Shanks
Salt and Pepper to taste
1/3 c Olive Oil
3 Thick Slices Pastured Bacon, diced
1 T Dried Rosemary
1 t Dried Thyme
6 Garlic Cloves, minced
1 Large Onion, diced
1 c Mushrooms, sliced
1 can Prepared Tomato Sauce (check your labels for sugar and nasty stuff!)
1 1/2 c Veal Stock (chicken stock would be fine, too)
Preheat your oven to 375 degrees.
Heat the olive oil over medium heat in a dutch oven. Add the bacon and sautee until brown and crisp, then remove and set aside.
Pat dry your lamb shanks and season with salt and pepper. Add to the oil and cook on all sides until browned (10-15 mins). Remove and set aside.
To the oil, now add your onion, rosemary, mushrooms, thyme, garlic, and bacon. Saute until onion is almost translucent, then add the tomato sauce and stock. Bring to a boil. Turn off the heat, add the lamb shanks back into the pot and coat with the sauce.
Cover the dutch oven and place in the oven. Roast for 2.5-3 hours, or until the lamb is fork-tender.