Eosinophilic Esophagitis Friendly Paleo Braised Lamb Shanks

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(18)

Eosinophilic Esophagitis Friendly Paleo Braised Lamb Shanks

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 lamb shanks (about 1 lb / 450g each)
1 ½ 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)

Instructions

1
Preheat the oven to 325°F (165°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 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer to a plate and repeat with the remaining 2 shanks. Set all 4 shanks aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!