High Protein Braised Lamb Shank

Indulge in the ultimate comfort food with this High Protein Braised Lamb Shank recipe, a dish that’s as hearty as it is nourishing. Slow-cooked to tender perfection, these lamb shanks are seared until golden, then braised in a rich mix of beef stock, red wine, and aromatic herbs like thyme and rosemary. Packed with protein and infused with the flavors of sautéed onions, carrots, celery, and garlic, this recipe delivers a wholesome, melt-in-your-mouth experience. Perfect for a cozy dinner or an impressive meal to wow your guests, this dish is best paired with creamy mashed potatoes or crusty bread to soak up the luscious braising liquid. With minimal prep time and a hands-off cooking method, this oven-braised recipe is a must-try for lovers of hearty, flavorful meals.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 2 tablespoons olive oil
• 2 medium, chopped onion
• 2 large, chopped carrots
• 3 chopped celery stalks
• 4 cloves, minced garlic
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups beef stock
• 2 pieces bay leaves
• 4 sprigs fresh thyme
• 2 sprigs rosemary
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons, chopped parsley

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the lamb shanks dry with paper towels, then season them with the salt and black pepper.

Step 3

In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat.

Step 4

Brown the lamb shanks on all sides, about 8 minutes total. Remove and set aside.

Step 5

In the same pot, add onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Step 6

Stir in the garlic and tomato paste, cooking for another minute until fragrant.

Step 7

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.

Step 8

Add the beef stock, bay leaves, thyme, and rosemary. Stir to combine.

Step 9

Return the lamb shanks to the pot, ensuring they are submerged in the liquid.

Step 10

Bring the pot to a gentle simmer, cover with a lid, and transfer to the preheated oven.

Step 11

Braise the lamb shanks in the oven for about 3 hours, or until the meat is tender and falling off the bone.

Step 12

Remove the pot from the oven and discard the bay leaves and herb sprigs.

Step 13

Serve the lamb shanks with a generous spoonful of the braising liquid and vegetables. Garnish with chopped parsley.

Nutrition Facts

Serving size	(3407.6g)

Amount per serving	% Daily Value*
Calories	1872.2

Total Fat 88.5g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 420mg	0%
Sodium 6154.0mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 23.0g	0%
Total Sugars 39.6g
Protein 133.7g	0%

Vitamin D 0IU	0%
Calcium 683.4mg	0%
Iron 22.3mg	0%
Potassium 5590.4mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 31.9%

Carbs: 20.5%