Whole 30 Whole30 Braised Lamb Shanks

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.7

(28)

Braised lamb shanks are the kind of meal that makes your whole kitchen smell incredible for hours, and this version delivers fall-off-the-bone tenderness without a single ingredient that would trip up a Whole30 reset. Every component — the lamb, the aromatics, the tomatoes, the broth — is clean and straightforward, so there's no label-reading stress or sneaky additives to worry about. The shanks get a deep, caramelized sear before the real magic happens: a long, slow braise in a rich tomato and herb-scented broth with smoked paprika and cumin layering in warmth and complexity. Carrots, celery, and onion melt into the sauce as it cooks, giving the braising liquid a natural body that feels luxurious without any thickeners or shortcuts. After two and a half hours in the oven, the meat pulls away from the bone effortlessly and the sauce is deeply savory and spoonable. Served in a shallow bowl with that glossy braising liquid ladled over the top and a scatter of fresh parsley, this is the kind of compliant dinner that genuinely doesn't feel like a compromise. It serves four, making it a great option for a weekend dinner or a meal-prep anchor for the week ahead.

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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 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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