I've been dying to try my hand at braising some lamb shanks. There are so many Flavor profiles to go with.. A warm clove and ginger Flavor, an earthy Rosemary Flavor, a sweet balsamic. I decided I want to keep it somewhat traditional and I'm going to braise in a red wine and rosemary fashion. My challenge for myself and my husband is to create dishes that are tasty and special but generally without any grains(including corn polenta), bread,pasta,white potatoes, white rice, milk or refined sugar. So it's not always easy to think up something without any of these components present. What would pair well with my lamb dish?
I also want the dish to be visually appealing so I like to think of how it will be composed and how the colors/textures will play.
My thought is
Red Wine / Rosemary lamb shanks topped with a gremolata served over balsamic braised red cabbage and Parmesan cauliflower mash. Pan sauce over top the meat and at bottom of the plate
The colors and flavors play well in my head but I would like your opinions!
Will this work together? What other suggestions do you have for sides keeping in mind the restrictions? What braised lamb dishes have you created ?
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