Low Iodine Paleo Braised Lamb Shanks

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(18)

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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.

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