Fall-apart tender lamb shanks are slowly braised in red wine and aromatic veggies for an easy, one-pan meal sure to impress your guests!
Juicy lamb shanks are full of flavor, and this braising technique brings even more richness to the dish. While braising might sound fancy, it’s really a foolproof method where the oven does all the work—the meat is slowly simmered in a savory liquid to achieve fall-apart tenderness.
A robust liquid is key to any braising dish. In this recipe, I used hearty beef bone broth, organic red wine, tomato paste, and coconut aminos to create an umami, rich flavor that is both tangy and slightly sweet. Coconut aminos are great for adding depth to any sauce or cooking liquid that would typically call for soy sauce or Worcestershire sauce. Thyme, rosemary, and garlic add aroma and infuse their herb flavor into the liquid.
To round out the recipe, we’ll add root vegetables like parsnips and carrots to soak up tons of flavor as they braise along with the lamb. You can also swap in any hearty vegetables you like, such as sweet potatoes, shallots, turnips, or sunchokes.
Start by browning the lamb shanks. This step is crucial to adding an extra layer of richness to the recipe from the start, as well as infusing the liquid with meaty goodness.
Remember to turn the lamb shanks halfway through cooking to ensure even cooking.
A heavy duty Dutch oven is ideal for braising because it holds in heat very well. Both enamel-coated and cast iron Dutch ovens work well.
Each lamb shank serves one person, so if you are cooking for a group, be sure to purchase more.
Looking for more tasty comfort foods? Try this easy, nourishing beef stew you can make right in the crockpot!
Prep time – 10 minutes
Cook time – 2 hours, 50 minutes
Total time – 3 hours
Serves – 2
Braised Lamb Shanks Ingredients by Jennafer Ashley | Paleo Hacks
5-quart Dutch oven
2 T ghee, divided
2 grass-fed lamb shanks
1 t minced garlic
1 cup coarsely chopped carrots
1 cup coarsely chopped parsnips
1 cup coarsely chopped celery
1/2 cup chopped white onion
1/2 cup organic dry red wine
4 cups bone broth or beef stock
1/4 cup tomato paste
1/4 cup coconut aminos
1/2 t dried thyme
1 sprig fresh rosemary
1/4 t black pepper
2 T chopped parsley for serving
Braised Lamb Shanks by Jennafer Ashley | Paleo Hacks
Preheat the oven to 325ºF. Heat 1 tablespoon of ghee in a Dutch oven over medium heat until very hot, about 3 minutes.
Blot the lamb shanks dry with a paper towel, then brown them in the hot Dutch oven for 2 minutes per side. Set the lamb shanks aside on a plate.
Add the remaining ghee to the pot along with the garlic, carrots, parsnips, celery, and onion. Cover and cook for 5 minutes.
Stir in red wine, beef stock, tomato paste, coconut aminos, thyme, rosemary, and black pepper. Bring to a boil.
Add the lamb shanks back to the pot, cover, and transfer to the oven. Braise for 2 to 2½ hours, turning the shanks after 1 hour, until the lamb is fork-tender and easily falls off bone. Serve hot garnished with fresh parsley
Meet The Chef
Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.
PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.