I don’t mind time to myself from time to time. Even if I am home with no plans except to relax. Whenever I get that downtime, I like to enjoy a good meal not thinking of doing anything when I am done.
Truthfully, I have a palate for all things sweet and savory. To satisfy that craving, in this dish, I added plump, sweet/tart juicy blackberries to a savory lamb and roasted veggies. The blackberries became a kind of condiment combined with the flavorful drippings from the lamb and veggies for a tangy robust flavor.
The Process
The Lamb
I seasoned three lamb shanks and marinated them overnight in two cups of red wine with 4 garlic cloves. The flavor of the wine, garlic, cumin, and other spices absorbed into the lamb and formed a delicious gravy.
Use a crockpot to cook the lamb is the best option. Place the marinated lamb into the crockpot before allowing it to cook for several hours. The slow cooking allows the meat to become very tender forming lots of pan juices.
The Carrots
I fired up a sautee pan with butter and added organic rainbow carrots cut in half. The carrots cooked until caramelized. I layered a couple of slices of lox and chives as a side dish for a cool salty bite. Lastly, I paired this dish with a glass of sparkling water infused with blackberries. A glass of your favorite red wine is a great option as well.
The Desert
I picked up some blueberry tarts from the grocery store for dessert. It was the perfect conclusion to this dinner.
This was a super easy low carb dish that takes little effort to prepare. It serves up to four people.
Experiment using fruits with a savory entre. Trust me, you will be back for seconds.
Lamb Recipe
- 3 lamb shanks - 2 cups of red wine - 4 garlic cloves - Season to taste using: salt, pepper, cumin, mustard seed, dried thyme, dried basil. Sprinkle lamb shanks with dry seasoning and gently rub into the meat. Place shanks in a ziploc bag. Add garlic cloves, and add the wine into the bag with the lamb and seasoning. Seal the bag and place it into a larg bowl and refrigeate for 1-2 days. Pour lamb and all the liquid from the bag into the crockpot. Allow to cook on low until falling off the bone. Adjust seasoning as needed.
