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French Lamb Shoulder Braised with Carrots and Rosemary

Deeply browned lamb and tender carrots simmer with rosemary in a thick, gently tart cranberry pan sauce, finished with parsley.

Fits Celiac, Hashimoto's, PCOS and 12 more diets

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French Lamb Shoulder Braised with Carrots and Rosemary
50 mintotal
1servings
12ingredients

Ingredients

  • 250 g lamb shoulder, boneless, cut into large pieces
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ yellow onion, sliced
  • 2 garlic, smashed cloves
  • 1 carrot, cut into thick coins
  • 1 tsp fresh rosemary, chopped
  • ½ tsp fresh thyme, leaves
  • 1 cup water
  • 2 tbsp dried cranberries, unsweetened
  • 1 tsp rice vinegar
  • 1 tbsp fresh parsley, chopped

Method

  1. Season lamb with salt, then brown hard in hot olive oil.8 min timer
  2. Add onion and garlic; cook until deeply browned and fragrant.5 min timer
  3. Stir in herbs, carrots, cranberries and water; cover and braise.
  4. Braise gently until lamb is tender and carrots are soft.30 min timer
  5. Uncover, add vinegar and reduce juices until coating; finish with parsley.5 min timer

Why it works

  • Celiac disease: Fresh lamb, vegetables, herbs and water make the sauce without hidden gluten.
  • Wheat allergy: The braise uses no flour, breading or wheat-based stock.
  • Gluten-free: Fresh ingredients and water make the braising sauce without gluten-containing stock or flour.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Dairy-free recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Keto recipes, Low-GI recipes, Paleo recipes, One pan recipes, Gluten-free dairy-free recipes.