Hey there! Today’s recipe is Gluten Free Instant Pot Lamb Osso Buco. Perfect for date night dinner with your significant other or a family dinner. Super yummy!

This post may contain affiliate links, read more about my policy here.


HERE’S THE INGREDIENTS TO MAKE THIS Gluten Free Instant Pot Lamb Osso Buco:

Mirepoix
Drizzle of Olive Oil.
2 cloves of Garlic, minced
Lamb Shanks
1c Red Wine
1/2 c Tomato Past
A pinch of Italian Seasoning
1 can Roasted Chopped Tomatoes
Salt and Pepper, to taste
1/2 jar Rao’s Marinara – you can get help support GGGF by getting it here on Amazon.

HERE’S HOW TO MAKE Gluten Free Instant Pot Lamb Osso Buco:

Season the lamb with S & P.
Turn the Instant Pot to Sear. Allow it to get hot.
Drizzle a little EVOO into the Instant Pot.
Sear the Lamb on both sides.
Set aside.
Add another drizzle of Olive Oil, Mirepoix, and Garlic to your pan and saute.
Add your Other Ingredients.
Once mixed, add your Lamb back into the instant pot.
Seal the lid and put it on manual pressure for 60 minutes.
Once done, carefully release your steam.
Serve with pasta or zoodles!

What is osso buco?
According to the wiki, it’s an Italian dish where you braise lamb veal shanks with veggies, white wine, and broth
​

​PIN NOW and make it later:

YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE FRIED GREEN TOMATOES WITH A KICK– in the modern version of this recipe, it’s served with tomatoes.

​GLUTEN-FREE CHICKEN MEATBALL AND ZOODLE SOUP– this post teaches you how to make my super yummy zoodles!

WATCH THIS:

​prep time: 30 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 30 MINUTES
This delicious instant pot meal is perfect for date night or a family dinner! It's easy to make and full of flavor!

Ingredients

• 1 bag of frozen Mirepoix
• Drizzle of Olive Oil.
• 2 cloves of Garlic, minced
• Lamb Shanks- I used about 4 lbs.
• 1 Cup Red Wine
• 1/2 Cup Tomato Paste
• A pinch of Italian Seasoning
• 1 can Roasted Chopped Tomatoes- 14 0z
• Salt and Pepper, to taste
• 1/2 jar Rao’s Marinara

Instructions

1. Season the lamb with S & P.
2. Turn the Instant Pot to Sear. Allow it to get hot.
3. Drizzle a little EVOO into the Instant Pot.
4. Sear the Lamb on both sides.
5. Set aside.
6. Add another drizzle of Olive Oil, Mirepoix, and Garlic to your pan and saute.
7. Add your Other Ingredients.
8. Once mixed, add your Lamb back into the instant pot.
9. Seal the lid and put it on manual pressure for 60 minutes.
10. Once done, carefully release your steam.
11. Serve with pasta or zoodles!

© Michelle Bock

I hope you enjoy this as much as we do!

As Always,

Best Wishes for Gluten-Free Dishes!

XO,

​Michelle

​Hey there! Today’s recipe is Gluten Free Cottage Pie, a hearty meal that’s easy to make and eager to please. You’ll be asking for seconds! It’s also known as Shepherd’s Pie depending on what kind of meat you use in it!

HERE’S THE INGREDIENTS TO MAKE THIS Gluten Free Cottage Pie:

2 LBS White or Russet Potatoes, peeled and cut into ~1-inch chunks
2 LBS Ground Beef- use lamb for Shepherd’s pie.
1 medium Onion, chopped
3 Garlic Cloves, crushed or minced
(1) 6-oz can of Tomato Paste
1/2 c Worcestershire Sauce
2 c Beef Broth
1 c Red Wine
1/4 C Cup for Cup gluten free flour blend
1c Frozen Carrots. Peas, Celery, Greenbeans, Onions, Mushrooms-avoid corn if you’re keto
1/2 c Heavy Cream or Half and Half
1 c of butter divided
Pinch of Salt and Pepper

HERE’S HOW TO MAKE Gluten Free Cottage Pie or Shepherd’s Pie:

Preheat your oven to 375° F and coat a deep baking dish with butter.
Place the Potatoes and a pinch of Salt into a pot of cold water.
Cover and bring to a boil.
Remove the cover and boil for 10-12 minutes, until you can stab easily with a fork.
While the Potatoes are going, heat a skillet over medium heat.
Add the Ground Beef, Onion, Garlic, and a pinch of Salt and Pepper to the skillet and cook, breaking up the meat until it’s browned.
Add the veggies to the meat and saute.
1/4 c of butter goes into the meat mixture.
Add in Worchestershire Sauce and Red Wine.
While the Meat Mixture is simmering, drain the Potatoes and return to the pot.
Make a Slurry with beef broth and gluten free flour.
Stir into the meat mixture.
Cook until thickened.
Add your Heavy Cream and 3/4 c of butter and S & P to the potatoes and mash to desired consistency.
Add the Meat Mixture to the prepared Casserole Dish, then top with Mashed Potatoes and Cheese.
Bake for 15 minutes at 375°F then Broil until cheese is bubbly and browned.


What is Cottage Pie?

According to Wikipedia, is a dish with cooked minced meat topped with mashed potatoes. The most defining ingredients are the meat, onions, and sauce topped with mashed potatoes. However, many variants include veggies.
​

What’s the difference between Shepherd’s Pie and Cottage Pie?

The secret’s in the meat! Shepherd’s pie uses lamb. Cottage Pie uses beef. The rest is the same but still delicious either way you make it!

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE SPAGHETTI SQUASH ALFREDO

DOUBLE CHOCOLATE BANANA MUFFINS (Gluten Free)
​
GLUTEN FREE KETO ZUCCHINI NOODLE LASAGNA
​
WATCH THIS:

Can I make this recipe Keto?

To make this Cottage Pie Keto, you would need to substitute the potatoes for mashed celery root or mashed cauliflower. You also need to change the gluten free flour for a lower carb flour choice. Some options are coconut flour, tapioca starch, or arrowroot flour. Watch your vegetable carbs as well. I would also use a low carb wine. Here are my recommendations.

Gluten Free Cottage Pie
prep time: 15 MINUTES
cook time: 15 MINUTES
additional time: 5 MINUTES
total time: 35 MINUTES

This Cottage Pie is comfort food to the max! Perfect for Saint Patrick's Day or any day! If you want to make it Shepherd's Pie then sub the beef for lamb! So yummy and easy to make!

Ingredients

• 2 LBS White or Russet Potatoes, peeled and cut into ~1-inch chunks
• 2 LBS Ground Beef- use lamb for Shepherd’s pie.
• 1 medium Onion, chopped
• 3 Garlic Cloves, crushed or minced
• (1) 6-oz can of Tomato Paste
• 1/2 c Worcestershire Sauce
• 2 c Beef Broth
• 1 c Red Wine
• 1/4 C Cup for Cup gluten free flour blend
• 1c Frozen Carrots. Peas, Celery, Greenbeans, Onions, Mushrooms-avoid corn if you’re keto
• 1/2 c Heavy Cream or Half and Half
• 1 c of butter divided
• Pinch of Salt and Pepper

Instructions

1. Preheat your oven to 375° F and coat a deep baking dish with butter.
2. Place the Potatoes and a pinch of Salt into a pot of cold water.
3. Cover and bring to a boil. Remove the cover and boil for 10-12 minutes,
   until you can stab easily with a fork.
4. While the Potatoes are going, heat a skillet over medium heat.
5. Add the Ground Beef, Onion, Garlic, and a pinch of Salt and Pepper to the
   skillet and cook, breaking up the meat until it’s browned.
6. Add the veggies to the meat and saute.
7. Add 1/4 c of butter to the meat mixture.
8. Add in Worcestershire Sauce and Red Wine.
9. While the Meat Mixture is simmering, drain the Potatoes and return to the
   pot.
10. Make a Slurry with beef broth and gluten free flour. Stir into the meat mixture. Cook until thickened.
11. Add your Heavy Cream and 3/4 c of butter and S & P to the potatoes and mash to desired consistency.
12. Add the Meat Mixture to the prepared Casserole Dish, then top with Mashed Potatoes and Cheese.
13. Bake for 15 minutes at 375°F then Broil until cheese is bubbly and browned.

© Michelle Bock

I hope you enjoy your cottage pie as much as we do!

As Always,

Best Wishes for Gluten-Free Dishes!

​XO,

​Michelle

Gluten Free-Keto Lamb Crown Roast is a delicious easy to make dish that looks fancy!

​Our family loves lamb! It is so delicious and easy to make. I always make it for the holidays and sometimes on a random Tuesday! lol!

What is a Crown Roast?

A lamb crown roast is two rib roasts that have been french cut, which means having the meat trimmed off of the tips of the bone and then tied together in a circle.

What do I need to make this recipe?

​You will need the following items and ingredients to make this recipe:
A bundt pan
Meat twine
Two racks of lamb rib roast
Herbs De Province
Olive Oil
S & P
And an oven to cook them in 

How do I make this Lamb Crown Roast?

The first thing to do is cut your lamb roast so it will lay in a circle. You can see how to do this in the video below.
Season your roast with Olive oil, S&P as well as Herbs de Province.
Then you are going to tie the lamb crown roasts together into a circle. I find this easy to do by putting it into a bundt pan! I use meat twine to tie the two roasts together.

Bake the lamb in an oven until it reaches 135 degrees internal temperature. I personally do not like an overcooked lamb. I love my MEATER thermometer to monitor the temperatures of meat while I cook it.

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Once it reaches 135 degrees remove it from the oven and cover it with foil to rest for about 15 minutes.

Slice it between the ribs and it’s ready to serve!

​YUMMMMMM!!!!!!

Here are a few ideas of what to serve with your Lamb Crown Roast!

​Gluten Free Cheesy Polenta

Mashed Cauliflower

Shredded Brussel Sprout Salad


My family loves it when I make Mascarpone Honey Sauce that goes with it too! Yummy!


​Pin Me Now Make Me Later!

Here’s the video on how to make it:

Here’s the recipe:

Lamb Crown Roast- Gluten Free and Keto!
prep time: 30 MINUTES
cook time: 35 MINUTES
total time: 1 HOUR 5 MINUTES
This Lamb Crown Roast looks fancy but is really easy to make! Super delicious!

PRINT
Ingredients

• 2 racks of Frenched Lamb Rib Roast
• 2 TBSP Herbs de Province
• 1 Pinch S&P
• 1 Drizzle Olive Oil

Instructions

1. The first thing to do is cut your lamb roast so it will lay in a circle. You can see how to do this in the video below.
   
   
2. Season your roast with Olive oil, S&P as well as Herbs de Province. Make sure to rub them into the space between the ribs.
   
   
3. Then you are going to tie the lamb crown roasts together into a circle. I find this easy to do by putting it into a bundt pan! I use meat twine to tie the two roasts together.
4. Bake the lamb in a 425-degree oven until it reaches 135 degrees internal temperature. I personally do not like an overcooked lamb. I love my MEATER thermometer to monitor the temperatures of meat while I cook it.
5. Once it reaches 135 degrees remove it from the oven and cover it with foil to rest for about 15 minutes.
   
   
6. Slice it between the ribs and it’s ready to serve!
   
   
7. YUMMMMMM!!!!!!

As Always,

​Best Wishes for Gluten Free Dishes!

XO,

Michelle

Gluten Free Bobotie is a flavorful South African Dish that pairs well with fruit chutney!  So many spices and it's delicious! 

​What is Bobotie?????

Bobotie is a South African meatloaf that is filled with delicious spices and topped with an awesome Fruit Chutney! I linked the recipe to my fruit chutney so it would be easy to find.

We had this dish when we were sailing in Saint Martin with Trade-winds. Manu, our first mate made this delicious dish for lunch one day and I asked her how to make it. So, this is my version of how she made it. Thank you, Manu for the exposure to this dish and new food!
​
Here’s A Video to Show You How to Make Bobotie:

​What Kind Of Meat Can I Use In Bobotie?

I have read online that it can be made from beef, pork or lamb or a combination of those meats. I made mine out of beef, but I think we would have loved it with lamb. However, our guests don’t love lamb as much as we do so I made it with beef. 

I absolutely love the smell of lamb cooking and can picture the scent in my head with all of the spices and chutney added! Next time I am making it with lamb for sure!

What Do I Need To Make This Recipe?

You will need a 9 x 13 Pyrex rectangle baking dish to make this Bobotie.
Also some fragrant spices and herbs. Here’s the list:
4 pieces of gluten free bread
3 lbs of ground beef
2 yellow onions
1 TBSP butter
4 cloves of garlic
4 TBSP Curry Paste
1 Cup Chutney
1/4 Tsp Red Pepper Flakes or more if you like it spicy.
4 Bay Leaves
1 TSP of the following: Allspice, Cumin, Paprika, Smoked Paprika, Curry, Tumeric, 21 herb seasoning, Ginger, Cloves, Nutmeg (I used Pumpkin Pie Spice)
2 eggs
1 Cup Cream
This recipe goes together very quickly and is an easy meal. The whole house smells wonderful when it is cooking.


​Pin This NOW and Make it LATER!

Here’s The Printable Recipe:
Bobotie:

This is a delicious South African Meatloaf filled with warm spices and beautiful flavors. 
 
INGREDIENTS  

• 4 slices Gluten Free Bread
• 2 Tsp Butter or Oil
• 2 Yellow Onions Chopped
• 4 cloves Garlic Chopped
• 4 TBSP Curry Paste
• 4 Bay Leaves
• 1/4 Tsp Red Pepper Flakes or more if you like it spicy.
• 1 Tsp 21 Herb Seasoning
• 1 Tsp Pumpkin Pie Spice Or you can add each spice seperatly
• 1 Tsp Tumeric
• 1 Tsp Curry
• 1 Tsp All Spice
• 1 Tsp Nutmeg
• 1 Tsp Cumin
• 1 Tsp Paprika
• 1 Tsp Smoked Paprika
• 1 Cup Fruit Chutney You can find the recipe on my site.
• 2 Eggs Whisked topping
• 1 Cup Cream topping

INSTRUCTIONS 

• Add Bread to a 9 x 13 Pyrex rectangle baking dish.  Pour 1 cup of water over the top and allow to soak in.
• Fry Onions in the butter until they start to soften.
• Add Garlic to the onions.  Continue to cook. 
• Add Curry Paste, seasonings and chutney.  S & P
• This will start to form a thicker sauce and smell delicious. 
• Crumble the bread in the Pyrex dish. 
• Add the beef to the bread and mix.
• Pour the Chutney mixture into the meat and combine. 
• Press into the pan so it is flat. 
• Put the bay leaves on top of the meat.  
• Bake in the oven at 375 degrees for about 40 minutes.
• Whisk eggs and cream together.  Add more Curry and Herbs if you desire.  I added a little more and it gave the topping the beautiful color from the Curry Powder.   Pour over the meat at the 40-minute mark.
• Allow the egg topping to cook for about another 15 minutes or until done. 
• Remove from oven.  Serve with additional Chutney and a big salad for a great meal! 
• Enjoy!

Here’s The Chutney Recipe

Fruit Chutney for Bobotie!


I hope you love this Bobotie Recipe!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle

​Lamb chops are so flavorful and delicious!  They smell amazing while they are cooking.  Lamb has an almost sweet smell to it and is so juicy and tender.

My family loves lamb, except my Dad, he is not a fan.  My Uncle’s family used to raise lambs and we would get to see them as babies before they were shaved for wool or made into dinner.  Sorry- but that is where lamb chops come from.   One time we had a lamb roast at their house and its name was written on the package.  We were eating dinner and my Aunt said, Molly wasn’t a very good lamb and is not a very good roast either!  We all started laughing.  I imagine that is what farm life is like sometimes.

Most of my Aunts and Uncles are farmers or live in a rural area of Saskatchewan.  I grew up in town so only got to visit and experience farm life vicariously through weekend visits.  My kids, now almost both adults, still remember fond visits to their farm family’s homes.

These seared lamb chops are a fast meal for dinner or an appetizer.  They cook really quickly and are so yummy.  I pair them with my Mascarpone Honey sauce and it marries with the lamb flavor so well.

I cooked these on our BBQ but you could also use a grill pan inside your house and sear each side, then finish in the oven on a baking sheet until your desired doneness.  Medium rare is delicious!

We like to pair our lamb with a nice Zinfandel or Cabernet.  They can handle the big bold flavors.




Seared Lamb Chops
Seared lamb chops are flavorful and delicious. They are a great appetizer or meal. Pair them with my Marscapone honey sauce FTW!
 

SERVINGS 6
INGREDIENTS  

• 18 lamb chops Ours were about an inch thick
• 1 TBSP Herbs de Province
• 1 TBSP S & P
• 1 TBSP Olive oil to brush the grill 

INSTRUCTIONS 

• Lay lamb chops on a baking sheet in a single layer.
• Sprinkle with S & P and Herbs de Province.
• Flip over and repeat.
• Heat Grill to medium heat or around 375 – 400 degrees. Clean and brush with olive oil.
• Sear lamb chops on each side for about 2 minutes. The fat is flamable so be careful not to burn. Flip and sear the other side.
• Test to see if they are medium rare. If they are remove from heat and serve immediately. If not flip again at a diagonal so you get nice grill marks and cook for a bit longer until desired doneness.
• Enjoy with your favorite side or a glass of wine!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​

This gluten free lamb roast is so flavorful and delicious!  Put all of the ingredients into a roasting pan and bake then sit back and relax until it's time to enjoy it!

I happen to love Lamb.  It is so delicious and has the most beautiful smell while it’s cooking.  It does smoke up a bit while you are searing it so be prepared to have your house smell delicious but also look like you could invite the fire department over!  Haha!  I usually open a window and make sure my vent hood is going.

This lamb roast came in my holiday Butcher Box.  I am so happy with all of the meat they offer.  It’s very convenient to have it shipped right to the door!  They have an option that you can choose what you want or an option that they choose what you are going to get.  I like the “they choose”, option because it’s kind of like Top Chef and I have to figure out the best way to cook the food that is in there.

I served this lamb roast with potatoes and onions that cooked in the pan with the lamb.  They were so crispy and yummy with the ghee and lamb fat.  I highly recommend it.  I also made green beans and mushrooms for a low carb veggie option.  When we have lamb I always make my Mascarpone honey sauce.  You can find the recipe here.  It adds a smokey and sweet flavor to the already tender and delicious lamb.


Cast Iron Lamb Roast
A perfectly romantic dinner made in one cast iron pan. So delicious!

INGREDIENTS  

• 1 boneless lamb roast Ours was around 3.5 lbs
• 1 TBSP ghee
• 1 TBSP Herbs de Province
• 1 TBSP S & P
• 2 Potatoes chopped
• 1 Yellow onion chopped
• 1 TBSP Avocado oil

INSTRUCTIONS 

• Pat your lamb roast dry. Score the fat into little triangles. Preheat the oven to 350 degrees.
• Season well with S & P and Herbs de Province.
• Place your cast iron skillet on high heat. Melt Ghee.
• Sear the lamb roast on all sides.
• Add potatoes and onions to pan.
• Season potatoes and onions with S & P as well as Herbs de Province. Drizzle a little avacado oil over the veggies.
• Bake in the oven until the lamb reaches a temperature of 140 degrees. I use a programable thermometer so it will alert me when it’s done.
• Let the lamb rest for 5-8 minutes. Slice and enjoy with the mascarpone sauce and veggies.

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
Michelle

​

This bolognese is so delicious!  I love making a big batch of it to feed a crowd, have leftovers or freeze for future use!  You can cook it in a multi cooker, crockpot (you have to cook the meat first) or Instant Pot!  

​Bolognese sauce is so delicious!  Eat it with pasta, zoodles or just by itself.  I  make this in my multicooker in the morning so it simmers all day.  It fills our house will delicious aromas all day.  This recipe makes a big batch so I usually freeze half of it for a later date or give it to a friend or family member.  This is often my go-to meal to deliver to friends or family when they need a meal.

You can also make this recipe in your Instant Pot.  The steps are the same except instead of simmering all day, you cook it under pressure and Voila it’s done after 30 minutes!

If you Google Bolognese here is the definition:

Bolognese sauce, known in Italian as ragù alla bolognese, ragù Bolognese, or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name. Wikipedia
 
I use three types of meat for my recipe.  If you don’t like one type of meat just substitute it for another type. We love the taste of lamb and I feel it adds so much flavor to the dish.    This to me is the definition of comfort food.I hope you love this comforting sauce as much as we do.

Here are a few other recipes you might also like:

​Pumpkin Lasagna

Mediterranean Chicken Salad
​
Gluten Free Bolognese
This is the perfect comfort food! Warm, rich and delicious. Fills your belly and makes you feel happy!
 
SERVINGS 8 people

​INGREDIENTS  

• 1 lb Ground beef
• 1 lb ground pork
• 1 lb ground lamb
• 1/2 yellow pepper chopped 
• 1/2 red pepper chopped
• 1/2 green pepper chopped
• 1 yellow onion chopped
• 1 Bag Miripoix- I use a frozen one but you can also use fresh. 
• 1 jar tomato sauce I use Rao's.
• 4 whole Tomatoes or 1 can of diced tomatoes chopped
• 1 bay leaf Add while simmering remove before eating.
• 1/2 cup red wine You can add more of less to taste. 
• 1 clove Garlic minced

INSTRUCTIONS 

• Brown beef, lamb and pork in your multi cooker or Instant Pot.
• Once browned, add onions, garlic and mirepoix. Sauté. 
• Add peppers and tomatoes. Sauté.
• Once the veggies have started to soften, add the tomato sauce. Stir to combine. Add bay leaf.
• Slow cook for 6 to 8 hours. Stir occasionally. It will be hard to resist the urge to have a taste! It becomes more and more delicious as the veggies break down. 
• If you are making this recipe in the Instant Pot, here we go! Follow the first steps using the Sear function to brown the meat. Turn off the Instant Pot when it's cooked. Add the rest of the ingredients and stir. Then, put the lid on so we can cook under pressure. Turn the Instant Pot on to soup/stew and wait for it to finish cooking! Release the steam after it is finished and enjoy! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle