Low Sodium Braised Lamb Shank

Dive into the savory richness of Low Sodium Braised Lamb Shank, a wholesome take on a classic comfort dish that's perfect for a cozy family dinner or an elegant gathering. This recipe balances deep, robust flavors with heart-healthy considerations, thanks to the use of low-sodium chicken broth and an array of aromatic vegetables like onions, carrots, and celery. Braised to fork-tender perfection in a luscious blend of red wine, garlic, and fresh herbs, the lamb shanks are bursting with flavor while remaining mindful of sodium levels. The slow-cooking process ensures a melt-in-your-mouth texture, and the sauce—lightly reduced and spooned over the shanks—is the ultimate complement. Garnish with vibrant fresh parsley for a finishing touch, and serve this impressive dish alongside creamy mashed potatoes or roasted seasonal vegetables. Perfect for those seeking a flavorful, low-sodium meal without compromising on indulgence!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 1 piece medium onion, finely chopped
• 2 pieces large carrots, diced
• 2 pieces celery stalks, diced
• 4 pieces garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 pieces fresh thyme sprigs
• 2 pieces bay leaves
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

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

Step 3

Season lamb shanks with freshly ground black pepper.

Step 4

Brown the lamb shanks in batches, turning occasionally, until they are well browned on all sides, about 8 minutes per batch. Remove the lamb shanks and set aside.

Step 5

In the same pot, add the onions, carrots, and celery, and cook over medium heat until the vegetables are softened and beginning to brown, about 10 minutes.

Step 6

Add the minced garlic and cook for another 1 minute until fragrant.

Step 7

Stir in the tomato paste and cook for another 2 minutes, stirring continuously.

Step 8

Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot.

Step 9

Return the lamb shanks to the pot, along with any accumulated juices.

Step 10

Add the low-sodium chicken broth, fresh thyme sprigs, and bay leaves.

Step 11

Bring the mixture to a simmer, cover the pot with a tight-fitting lid, and transfer it to the preheated oven.

Step 12

Braise the lamb shanks in the oven for about 2.5 to 3 hours or until the meat is very tender and falling off the bone.

Step 13

Remove the pot from the oven. Transfer the lamb shanks to a serving platter and cover with foil to keep warm.

Step 14

Strain the cooking liquid, discarding the solids, then return the liquid to the pot.

Step 15

Bring the liquid to a simmer over medium heat and reduce, if necessary, until it reaches a sauce-like consistency.

Step 16

Serve the lamb shanks with the sauce spooned over them, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2825.8g)

Amount per serving	% Daily Value*
Calories	1814.7

Total Fat 100.9g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 420mg	0%
Sodium 880.2mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 10.2g	0%
Total Sugars 22.4g
Protein 126.1g	0%

Vitamin D 0IU	0%
Calcium 308.9mg	0%
Iron 18.4mg	0%
Potassium 3175.4mg	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: 56.3%

Protein: 31.3%

Carbs: 12.4%