Eosinophilic Esophagitis Friendly Whole30 Braised Lamb Shanks
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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 chicken broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp smoked paprika
For serving
- 2 tbsp fresh flat-leaf parsley, roughly 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 black 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 minutes total. Transfer to a plate and repeat with the remaining 2 shanks. Set all 4 shanks aside.
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