Whole30 Braised Lamb Shank
Indulge in the rich, savory flavors of this Whole30 Braised Lamb Shank recipe, the perfect centerpiece for an impressive yet wholesome dinner. Slow-braised to perfection in a fragrant blend of garlic, rosemary, thyme, and a velvety tomato-based sauce, these tender lamb shanks are truly fall-off-the-bone delicious. Packed with nutrient-rich vegetables like carrots, celery, and onions, this dish is both satisfying and compliant with the Whole30 program. The slow-cooking process blends the robust flavors of crushed tomatoes, beef broth, and aromatic herbs, creating a deeply flavorful sauce that pairs beautifully with mashed cauliflower or roasted veggies. This healthy, paleo-friendly recipe is a comforting and elegant meal that will leave your taste buds and your guests delighted. Ideal for meal prep, dinner parties, or a cozy family dinner, this braised lamb shank masterpiece is bound to become a favorite!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large, chopped onion
- 2 large, chopped carrots
- 2 large, chopped celery stalks
- 4 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup canned crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the lamb shanks with salt and pepper on all sides.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear on all sides until they are well-browned. Remove the lamb shanks and set them aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
Add the minced garlic and tomato paste to the pot. Stir well and cook for another 2 minutes until the garlic is fragrant and the tomato paste is well incorporated.
Pour in the crushed tomatoes and beef broth. Stir to combine, scrapping any flavorful bits off the bottom of the pot.
Return the lamb shanks to the pot and add the rosemary and thyme sprigs, bay leaves, and an additional pinch of salt and pepper.
Bring the mixture to a simmer, then cover the Dutch oven with its lid and transfer to a preheated oven at 325 degrees Fahrenheit (165 Celsius).
Braise in the oven for about 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone.
Remove the pot from the oven. Carefully take out the lamb shanks and set aside. Discard the herb stems and bay leaves.
With an immersion blender, blend the vegetables and broth left in the pot to create a smooth sauce. Alternatively, you can transfer the mixture to a blender.
Return the lamb shanks to the pot with the sauce and cook for another 10 minutes on low heat to heat through.
Serve the lamb shanks hot with the sauce over a bed of your favorite Whole30 compliant vegetables or mashed cauliflower.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5355 mg | 233% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 39.0 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5112 mg | 109% | |
*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.
