8 lamb drumsticks (Frenched lamb shanks)
1 tablespoon olive oil
1 onion, finely chopped,
3 teaspoons crushed garlic
1 teaspoon turmeric
2 lemons, grated zest and juice
1 cup white wine
1 cup chicken stock
4 fresh bay leaves (or 2 dried leaves)
2 tablespoons almond flour
1. Heat a little of the oil in high in a deep-sided pan. Fry onion, garlic and turmeric for 1 to 2 minutes. Remove and put aside.
2. Heat a little more oil on high. Brown lamb drumsticks in 2 batches, removing each batch before adding the next. Remove lamb drumsticks and put aside.
3. Reduce heat and return onion to pan. Stir in remaining ingredients and return lamb drumsticks. Cover and simmer 1 1/2 to 2 hours or until tender.