Low Sodium Braised Lamb Shank
Indulge in the rich, comforting flavors of our Low Sodium Braised Lamb Shank recipe, a healthier take on a classic dish that's perfect for any special occasion or hearty dinner. Featuring succulent lamb shanks slow-cooked to tender perfection in a robust, aromatic blend of low-sodium chicken broth, red wine, fresh thyme, and bay leaves, this recipe boasts deep, savory flavors without the excess salt. A medley of caramelized onions, carrots, and celery adds layers of natural sweetness, while freshly minced garlic and tomato paste lend a subtle depth to the braising liquid. The lamb is finished with a velvety sauce reduced from its own cooking liquid and garnished with vibrant parsley for a fresh, eye-catching touch. Perfectly paired with creamy mashed potatoes or rustic bread, this low-sodium dish is as wholesome as it is indulgent. Ideal for those seeking heart-healthy options without compromising on flavor!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 piece medium onion, finely chopped
- 2 pieces large carrots, diced
- 2 pieces celery stalks, diced
- 4 pieces garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 pieces fresh thyme sprigs
- 2 pieces bay leaves
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (165°C).
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Season lamb shanks with freshly ground black pepper.
Brown the lamb shanks in batches, turning occasionally, until they are well browned on all sides, about 8 minutes per batch. Remove the lamb shanks and set aside.
In the same pot, add the onions, carrots, and celery, and cook over medium heat until the vegetables are softened and beginning to brown, about 10 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, stirring continuously.
Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
Return the lamb shanks to the pot, along with any accumulated juices.
Add the low-sodium chicken broth, fresh thyme sprigs, and bay leaves.
Bring the mixture to a simmer, cover the pot with a tight-fitting lid, and transfer it to the preheated oven.
Braise the lamb shanks in the oven for about 2.5 to 3 hours or until the meat is very tender and falling off the bone.
Remove the pot from the oven. Transfer the lamb shanks to a serving platter and cover with foil to keep warm.
Strain the cooking liquid, discarding the solids, then return the liquid to the pot.
Bring the liquid to a simmer over medium heat and reduce, if necessary, until it reaches a sauce-like consistency.
Serve the lamb shanks with the sauce spooned over them, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 22.4 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3175 mg | 68% | |
*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.
