Paleo Braised Lamb Shank
Indulge in the rich, savory flavors of this Paleo Braised Lamb Shank recipe, a hearty dish perfect for a comforting dinner or special occasion. Tender lamb shanks are seasoned to perfection, seared to lock in flavor, and slow-braised in a fragrant blend of beef broth, red wine, garlic, and aromatic herbs like rosemary and thyme. This paleo-friendly meal features a base of wholesome vegetables, including onions, carrots, and celery, all simmered together to create an irresistible flavor-packed braising liquid. With a melt-in-your-mouth texture and robust taste, these fall-off-the-bone lamb shanks are a show-stopping centerpiece that pairs beautifully with mashed cauliflower or roasted vegetables. Ready in just over three hours and fit to serve four, this recipe is a delightful demonstration of rustic cooking at its finest!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the lamb shanks in batches until browned on all sides, about 8 minutes per batch. Remove and set aside.
Add the remaining olive oil to the pot, then add the chopped onions, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for an additional minute.
Pour in the red wine, scraping up any bits from the bottom of the pot, and bring to a simmer.
Return the lamb shanks to the pot, then add the beef broth, bay leaves, thyme, and rosemary.
Bring the liquid to a gentle simmer, then cover the pot and transfer it 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.
Check occasionally and add more broth if necessary to keep the shanks mostly submerged.
Once done, remove the pot from the oven. Discard the bay leaves, rosemary, and thyme sprigs before serving.
Serve the lamb shanks with the delicious braising liquid and vegetables as a paleo-friendly dish.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1038 mg | 22% | |
*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.
