Lamb shanks are one of the most irresistible meats when cooked well, and are best enjoyed falling off the bone and swimming in sauce. There are many delicious recipes on the web but what makes this recipe different is that it is designed for people with histamine intolerance.
What makes lamb shanks so delicious?
Lamb shanks are a tougher cut of meat meaning once cooked for a long time over a low heat all that tough collagen breaks down to cerate a rich and buttery fall apart meat.
The great thing about lamb shanks is that you can not over cook them! All that will happen is that the meat becomes extra tender and no longer attached to the bone, And if they haven’t cooked enough? Just pop them back on to cook a little longer with extra liquid if needed.
The most important thing to remember is to brown your shanks. It is a difficult shape to brown evenly, but do your best as this browning is the key to creating a rich flavour base for any protein.
The recipe is designed for histamine diet in mind, as those who need to follow this regime to enjoy the lamb as all others. We assure you that you will be impressed by deep flavours, taste, and richness.
For anti-histamine meal replace the tomato sauce and red wine with alternatives listed in the recipe ingredients list.
For traditional cooking use: 2 medium tomatoes peeled and diced and ½ red wine.
For flavours use Bouquet Garni.
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