Paleo Braised Lamb Shanks

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(18)

Few things hit harder on a cold evening than a lamb shank that's been low-and-slow braised until the meat is practically falling off the bone. This recipe builds serious depth of flavor by searing the shanks until deeply browned before they ever see the oven — that crust is where all the magic starts. Carrots, celery, onion, and smashed garlic form the aromatic base, while tomato paste, diced tomatoes, and bone broth create a rich, glossy braising liquid that needs absolutely nothing added to make it taste extraordinary. A splash of red wine vinegar brightens the whole pot, and fresh rosemary, thyme, and a bay leaf do the slow, quiet work of making your kitchen smell incredible for hours. Because every ingredient here is whole and unprocessed — no grains, no dairy, no legumes — this is one of those rare braises that fits a grain-free, ancestral-style way of eating without any substitutions or compromises. After two-plus hours in a 325°F oven, the meat pulls away from the bone with almost no effort, and the braising sauce is ready to spoon straight over the top. Serve it to four people and watch the table go very, very quiet.

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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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