* Exported from MasterCook *

BRAISED IAMB

Recipe By :New Idea
Serving Size : 6 Preparation Time :2:00
Categories : 0-5G Low Carb Meat Lamb
Regional Australian Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lamb necks
split in half lengthwise and sinew removed
soy protein Isolate -- or flour/powder
olive oil
1 cup chopped celery
1 cup chopped onions
1 cup chopped carrots
3 cl garlic -- whole
1/2 cup red wine
2 cups crushed tomatoes
1 qt lamb or beef stock

Australian lamb possesses a profound appeal for me, because it was non-existent in my family’s diet.

Preheat oven to 350°F-180°C. Wash necks and remove impurities. Dry and toss in a little flour. Shake off any excess, leaving only the lightest coating. In a pan, heat olive oil and seal necks all over. Set aside.

In a baking dish, fry vegetables and garlic in some oil. Add necks, bone side down, and red wine; let wine evaporate. Add tomatoes and stock. Cover top with greased paper and foil. Bake in oven for 90 mins or until the meat comes off the bone. Remove meat from the bone and set aside. Push cooking liquid through a sieve and chill. The fat will come to the top. Discard the fat, heat the sauce and place the neck meat in it to warm up. Accompany the dish with pea custard or mashed potatoes.

Serves 6.










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Per Serving (excluding unknown items): 106 Calories; 3g Fat (35.8% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 1468mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 3831 0 0 0 0 0 0 0 0 1514 129