Braised Lamb Shanks

Braised Lamb 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.

2
Servings
557
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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)

Directions

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.

Nutritional Facts

Total Fat
39g
56%
Sugar
15g
17%
Saturated Fat
25g
100%
Cholesterol
88mg
29%
Carbohydrate, by difference
22g
17%
Protein
33g
72%
Vitamin A, RAE
66µg
9%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
62mg
6%
Choline, total
120mg
28%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
20µg
5%
Iron, Fe
6mg
33%
Magnesium, Mg
77mg
24%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
328mg
47%
Selenium, Se
34µg
62%
Sodium, Na
163mg
11%
Water
151g
6%
Zinc, Zn
11mg
100%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.