High Protein Braised Lamb Shank
Indulge in the rich, savory flavors of this High Protein Braised Lamb Shank recipe—a culinary masterpiece perfect for a hearty and wholesome meal. Slow-braised to tender perfection, these lamb shanks are simmered in a flavorful medley of red wine, robust beef stock, aromatic herbs like thyme and rosemary, and a mirepoix of onions, carrots, and celery. The dish is protein-packed and nutrient-rich, making it an ideal option for those seeking a satisfying and balanced meal. The deep flavors develop beautifully over three hours of slow cooking, resulting in melt-in-your-mouth lamb and a velvety braising liquid that doubles as a delicious sauce. Serve these shanks alongside creamy mashed potatoes or crusty bread to soak up the juices, and garnish with fresh parsley for a vibrant finish. Perfect for dinner parties, holiday feasts, or an indulgent weeknight treat, this recipe is a delightful way to enjoy luxurious, high-protein comfort food.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 2 medium, chopped onion
- 2 large, chopped carrots
- 3 chopped celery stalks
- 4 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons, chopped parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels, then season them with the salt and black pepper.
In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat.
Brown the lamb shanks on all sides, about 8 minutes total. Remove and set aside.
In the same pot, add onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Add the beef stock, bay leaves, thyme, and rosemary. Stir to combine.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
Bring the pot to a gentle simmer, cover with a lid, and transfer to the preheated oven.
Braise the lamb shanks in the oven for about 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven and discard the bay leaves and herb sprigs.
Serve the lamb shanks with a generous spoonful of the braising liquid and vegetables. Garnish with chopped parsley.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6154 mg | 268% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 39.6 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5590 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
