Breastfeeding Friendly Paleo Braised Lamb Shanks
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Learn more āIngredients
4 servings
- 4 lamb shanks (about 1 lb / 450g each)
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 3 tbsp olive oil, divided
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 2 cups bone broth
- 2 tbsp red wine vinegar
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°C). Pat the lamb shanks thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lamb shanks and sear, turning with tongs every 2ā3 minutes, until deeply browned on all sides, about 10ā12 minutes total. Transfer to a plate and repeat with the remaining 2 shanks. Set all 4 shanks aside.
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