Healthy, slow cooked lamb shanks with root vegetables, organic red wine and bone broth.
- 4 lamb shanks
- 2 T salt and course black pepper
- 2 T olive oil
- 1 yellow onion, large diced
- 3 celery stalks, diced
- 2 carrots, diced
- 2 cups of large diced root vegetables such as rutabaga, carrots, parsnips and golden beets
- 2 cups organic full-bodied red wine
- 1 cup bone broth
- 1 stem fresh rosemary
- 1 bunch of fresh thyme (about 5–6 stems)
- 3 garlic cloves, crushed
- 1 bay leaf
- Preheat an oven to 350ºF.
- Season the lamb shanks generously with salt and pepper. In a large, deep Dutch Oven over medium-high heat, warm the olive oil. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter.
- Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes. Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the broth, rosemary, thyme, garlic, bay leaf and shanks and bring to a boil. Add the remaining root vegetables. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to your plates.
- Remove the bay leaf from the cooking liquid. Pour some of the sauce over the shanks. Serve with cooked root vegetables and wilted greens.
This recipe does not include tomatoes or tomato paste like many slow cooking recipes. The goal in cooking this dish is to make it health supportive, lectin free and anti-inflammatory. You’ll taste and feel the difference by not using tomatoes.
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