Soy-Free Braised Lamb Shank
Indulge in the rich, tender flavors of this Soy-Free Braised Lamb Shank recipe, a luxurious yet accessible dish perfect for hearty dinners and special occasions alike. Slow-braised to perfection in a savory blend of red wine, aromatic vegetables, and a medley of fresh herbs like rosemary and thyme, these lamb shanks deliver melt-in-your-mouth goodness in every bite. With no soy ingredients, this recipe caters to dietary restrictions without sacrificing depth of flavor. The slow cooking process infuses the meat with robust seasoning, while a tomato-based broth ties everything together with a velvety, comforting finish. Serve this impressive main course with creamy mashed potatoes, crusty bread, or a side of roasted vegetables to complete your feast. Perfectly slow-cooked and irresistibly aromatic, this soy-free masterpiece is as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 piece large onion, chopped
- 2 pieces carrots, chopped
- 2 pieces celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 1 cup red wine
- 2 cups beef or lamb stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 leaves bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 325°F (163°C).
Heat the olive oil in a large, oven-safe pot over medium-high heat.
Season the lamb shanks with salt and pepper. Brown them on all sides in the pot, about 8-10 minutes. Remove the lamb shanks and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine and scrape the bottom of the pot to deglaze, letting it simmer and reduce slightly.
Add the canned diced tomatoes, beef or lamb stock, rosemary, thyme, bay leaves, salt, and pepper. Stir to combine.
Return the lamb shanks to the pot, making sure they are submerged in the liquid. Bring to a gentle simmer.
Cover the pot with a lid and transfer to the preheated oven.
Braise the lamb shanks 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. Taste and adjust seasoning if necessary.
Serve the lamb shanks hot, garnished with chopped parsley.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6530 mg | 284% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 33.2 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4256 mg | 91% | |
*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.
