Braised Lamb Shanks


  • 1 Tablespoon  Unsalted Butter
  • 1 Cup  Beef Bone Broth
  • 6 Ounces  Tomato Paste
  • 1 Pinch of  salt and pepper (to taste)
  • 1/4 Cup  Coconut Aminos
  • 1 Pinch of  fresh Rosemary, chopped (about one sprig)
  • Vidalia Onion, sliced
  • Garlic Cloves, smashed
  • Celery Stalks, plus greens for braising
  • 1/4 Cup  Balsamic Vinegar
  • 1 Tablespoon  Tallow (or other cooking fat)
  • Lamb Shanks (half shanks)

This meal is so easy to make, albeit time consuming, but definitely a way to impress dinner guests without killing yourself in the kitchen.


1. Prior to cooking, make sure that you have beef broth on hand, either purchased or homemade.
2. Removed the lamb shanks from the fridge, and allow to come up to room temperature, rinse and pat dry. You can leave them out while you start cooking the braising mixture.
3. In a large cast iron soup pot, melt the butter over medium heat.
4. Add the onion to the pot, and saute, adding a pinch of salt to season as well as allow the onions to release some liquid.
5. After a minute or so, add the garlic to the pot, and continue to saute.
6. After another minute, add the celery and rosemary to the pot, and continue to saute until the vegetables have softened.
7. Whisk the balsamic vinegar and coconut aminos together, and pour over the vegetables. Stir to evenly combine. Turn the heat down to medium-low, and let the vegetables cook in the liquid for about 3-5 minutes.
8. Add the beef broth to the pot, and stir to combine. Season with a pinch of salt and black pepper.
9. Add the tomato paste to the pot, and stir until it is evenly combined. Allow to cook for about a minute, and then remove from heat.
10. Season the lamb shanks with salt, and heat the tallow (or your choice of frying fat) in a cast iron skillet over high heat.
11. Sear the lamb shanks until brown on all sides, about 5 minutes total.
12. Transfer the lamb shanks to the pot with the braising liquid, turning to coat with liquid.
13. Bring lamb shanks to a boil, and then reduce to a simmer and cover.
14. Cook for about two and a half hours, checking every so often, and rotating the lamb shanks. They will be finished when the meat is tender and can fall off the bone.


Calories per serving:

2,081 calories

Dietary restrictions:

High Fiber, Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 264g 406%
  • Carbs 81g 27%
  • Saturated 129g 646%
  • Fiber 14g 57%
  • Trans 0g
  • Sugars 50g
  • Monounsaturated 104g
  • Polyunsaturated 11g
  • Protein 350g 700%
  • Cholesterol 1,226mg 409%
  • Sodium 3,006mg 125%
  • Calcium 397mg 40%
  • Magnesium 499mg 125%
  • Potassium 8,051mg 230%
  • Iron 34mg 191%
  • Zinc 75mg 502%
  • Phosphorus 3,508mg 501%
  • Vitamin A 254µg 28%
  • Vitamin C 62mg 103%
  • Thiamin (B1) 3mg 192%
  • Riboflavin (B2) 6mg 335%
  • Niacin (B3) 98mg 490%
  • Vitamin B6 8mg 386%
  • Folic Acid (B9) 134µg 33%
  • Vitamin B12 50µg 831%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 40%
  • Vitamin K 55µg 69%
See detailed nutritional info Have a question about nutritional data? Let us know.
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