PALEO, GLUTEN FREE, DAIRY-FREE
PREP TIME: 20 MINUTES
COOK TIME: 2 HOURS & 25 MINUTES
1 ½ lbs thickly sliced uncured bacon, diced
3 ½ lbs boneless lamb shoulder, cut into two inch pieces
4 cups beef or chicken bone broth
6 diced carrots
20 pearl onions
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried thyme
2 bay leaves
6 cloves garlic, minced
1 large onion, chopped
¾ cup white wine
Preheat the oven to 375°F.
Cook the bacon in a large, deep dutch oven over medium-high heat until evenly golden brown. Remove the bacon with a slotted spoon and reserve in a bowl.
Coat lamb in an even layer of salt, and pepper. Brown the meat in the pan with the bacon fat. Add the garlic and chopped onion to the pan, and sauté until golden brown. Add the bacon pieces, carrots, pearl onions and potatoes as well as the bone broth and herbs and ¾ cup wine. Cover and cook in the oven for 2- 2 ½ hours until the meat is falling apart and very tender.
Serve with a side of cauliflower rice, or steamed broccoli.Print