Whole30 Braised Lamb Shank

Indulge in the hearty and satisfying comfort of this Whole30 Braised Lamb Shank recipe, a slow-cooked masterpiece bursting with deep, savory flavors. Perfectly seared lamb shanks are simmered to fall-off-the-bone perfection in a rich, aromatic sauce made with crushed tomatoes, beef broth, and a medley of fresh herbs like rosemary and thyme. This simple yet elegant dish features a wholesome base of sautéed onions, carrots, and celery, blended to create a velvety sauce ideal for draping over the tender meat. With just 20 minutes of prep and a few hours in the oven, this dish transforms into a restaurant-quality meal that’s not only paleo and Whole30 compliant but also irresistibly delicious. Serve over creamy mashed cauliflower or roasted vegetables for a complete, nutrient-packed dinner the whole family will adore.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 1 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

Directions

Step 1

Season the lamb shanks with salt and pepper on all sides.

Step 2

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.

Step 3

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.

Step 4

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.

Step 5

Pour in the crushed tomatoes and beef broth. Stir to combine, scrapping any flavorful bits off the bottom of the pot.

Step 6

Return the lamb shanks to the pot and add the rosemary and thyme sprigs, bay leaves, and an additional pinch of salt and pepper.

Step 7

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).

Step 8

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

Step 9

Remove the pot from the oven. Carefully take out the lamb shanks and set aside. Discard the herb stems and bay leaves.

Step 10

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.

Step 11

Return the lamb shanks to the pot with the sauce and cook for another 10 minutes on low heat to heat through.

Step 12

Serve the lamb shanks hot with the sauce over a bed of your favorite Whole30 compliant vegetables or mashed cauliflower.

Nutrition Facts

Serving size	(2838.7g)

Amount per serving	% Daily Value*
Calories	1751.5

Total Fat 101.6g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 420mg	0%
Sodium 5354.7mg	0%
Total Carbohydrate 75.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 39.0g
Protein 130.4g	0%

Vitamin D 0IU	0%
Calcium 555.9mg	0%
Iron 21.2mg	0%
Potassium 5112.4mg	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: 52.7%

Protein: 30.0%

Carbs: 17.3%