Sunday, August 19, 2012

Lamb Shank and Bacon Stew with Root Vegetables

My favorite hearty lamb stew with rich, earthy flavors is made in the crock pot. The perfect dish for a cool Fall or Winter day!

½ pound of bacon
2 lamb shanks
2 T. GF flour
1-2 large onions, thinly sliced
2 t. garlic, mashed
1 t.salt 
½ t. pepper

Root veggies options
6 red potatoes, chopped
2 turnips, chopped
2 beets, chopped
4 carrots, slices
2 parsnips, chopped

1 T. fresh thyme or 1 t. dried thyme
2 cups GF broth
1 cup semi dry red or blush wine*
4 t. GF soy sauce or 3 T. Braggs Liquid Aminos
½ pound mushrooms, chopped (optional)
4 T. fresh parsley, minced (as garnish)

Fry the bacon until almost crisp. Drain off all but around 3 T. grease and set aside the bacon. Dust the shanks with the 2 T. flour, saute the shanks in the remaining grease, browning on all sides. Place the shanks in the bottom of the warm crock pot with the bacon.

Saute the garlic in the remaining fat. Remove and set aside. Saute the onions in the remaining bacon grease until brown and caramelized. Add the garlic and onions to the crock pot with the lamb. Add salt and pepper.

Now add the chopped root vegetables and thyme to crock pot. Mix together the liquid ingredients and pour over the top of the crock pot ingredients. Let the crock pot simmer on low for 8-10 hours, or until the meat falls from the bone. The last hour you may choose to remove the bones, throw in the mushrooms and adjust seasonings.

Garnish with parsley and serve in crocks or bowls with GF bread or baguettes.

Makes: Ten servings.

*Notes: I used our home made cranberry wine, which was a semi dry, amber-colored wine.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:


Wednesday, August 15, 2012

Artichoke-Olive Tapenade or Pesto

Very tasty multi-use tapenade with an earthy Mediterranean flair.

6.5 ounce jar marinated artichoke hearts, drained and chopped*
3 ripe tomatoes, chopped (or ½ cup sundried tomatoes)
2 T. red onion, chopped
6 ounce can pitted black olives, chopped
2-3 t. chopped garlic
½ cup roasted red peppers, chopped (optional)
2 T. olive oil, optional
Salt & pepper to taste
2 T. (or more) fresh basil, chopped
Fresh grated Parmesan, optional

In medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, red peppers if using, olive oil, salt and pepper and basil.

As a spread, serve chilled, or at room temperature with GF crackers or rice chips. Spread on toasted GF muffins or bread as a brochette.

As a pasta sauce, serve over warm pasta, then grate fresh Parmesan over the dish.

Notes: *Use Costco’s giant jar for best value if making a large amount of this recipe.

Makes: Approximately two cups of spread.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: