Paleo Braised Lamb Shank

Tender, fall-off-the-bone "Paleo Braised Lamb Shank" is your next culinary masterpiece, combining deep, savory flavors with wholesome, paleo-friendly ingredients. Slow-cooked to perfection in a rich, aromatic broth of red wine, beef stock, and fresh herbs like thyme and rosemary, this dish is both hearty and elegant. Searing the lamb shanks first locks in flavor, while a medley of sautéed onions, carrots, celery, and garlic creates the perfect base for braising. Perfect for special occasions or cozy nights, this recipe is gluten-free, dairy-free, and packed with protein, making it a satisfying centerpiece for paleo dieters and food lovers alike. Serve with the luscious braising liquid and vegetables for a show-stopping meal!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

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

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the lamb shanks generously with salt and pepper.

Step 3

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Sear the lamb shanks in batches until browned on all sides, about 8 minutes per batch. Remove and set aside.

Step 5

Add the remaining olive oil to the pot, then add the chopped onions, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.

Step 6

Stir in the minced garlic and tomato paste, cooking for an additional minute.

Step 7

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

Step 8

Return the lamb shanks to the pot, then add the beef broth, bay leaves, thyme, and rosemary.

Step 9

Bring the liquid to a gentle simmer, then cover the pot and transfer it to the preheated oven.

Step 10

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

Step 11

Check occasionally and add more broth if necessary to keep the shanks mostly submerged.

Step 12

Once done, remove the pot from the oven. Discard the bay leaves, rosemary, and thyme sprigs before serving.

Step 13

Serve the lamb shanks with the delicious braising liquid and vegetables as a paleo-friendly dish.

Nutrition Facts

Serving size	(3103.1g)

Amount per serving	% Daily Value*
Calories	2028.7

Total Fat 115.5g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 5.4g
Cholesterol 420mg	0%
Sodium 9051.6mg	0%
Total Carbohydrate 64.5g	0%
Dietary Fiber 15.7g	0%
Total Sugars 27.7g
Protein 131.5g	0%

Vitamin D 0IU	0%
Calcium 462.8mg	0%
Iron 21.6mg	0%
Potassium 4464.7mg	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: 57.0%

Protein: 28.8%

Carbs: 14.1%