By Beth Hillson

Gluten-Free Lamb Shanks with Apricots and Honey

SERVES 6

This dish makes a show-stopping Easter dinner. It features a rich and delicious brown sauce with notes of apricot and carrot. Serve with brown rice, quinoa or rice couscous.

3 large lamb shanks, about 1½ pounds each, outside layers of fat trimmed away
1 tablespoon olive oil
1 medium onion, chopped
3 large carrots, cubed
¼ cup Marsala wine
½ cup gluten-free chicken broth
¾ cup dried apricots or 8 fresh apricots, halved and pitted
-Juice of one lemon
2 tablespoons honey

Rub

2 tablespoons minced garlic
2 teaspoons ground cinnamon
1 teaspoon ground coriander
2 tablespoons fresh grated ginger
1 small onion, finely chopped
½ teaspoon coarse salt
¼ teaspoon ground black pepper
1 tablespoon olive oil

1. Combine rub ingredients and rub over lamb shanks. Set meat on a large platter, cover tightly with plastic wrap and refrigerate 8 hours or overnight.

2. Preheat oven to 350°F.

3. Set a large Dutch oven or roasting pan over medium-high heat. Add oil and brown lamb shanks on all sides. Remove to a platter.

4. Add onions and carrots to the pan (along with some of the chopped onions and spice from the rub) and sauté over medium heat, stirring until onions are brown and carrots are soft, about 8 minutes.

5. Add wine and deglaze the pan. Add chicken broth.

6. Place lamb shanks in sauce, turning them to coat. Cover and place pan in preheated oven to bake for 90 minutes.

7. Remove the lamb shanks. Keep warm. Let sauce cool and skim off fat.

8. Add apricots, lemon juice and honey. Simmer uncovered for 20 minutes, adding additional chicken broth if sauce becomes too thick.

9. Arrange shanks on a serving platter. Pour sauce over the lamb and serve.

Each serving contains 568 calories, 20g total fat, 7g saturated fat, 0g trans fat, 218mg cholesterol, 575mg sodium, 22g carbohydrate, 3g fiber, 71g protein.