Braised Lamb Shanks
Braising is a wise choice of preparation for lamb shanks, as this cut is typically tough. The “low and slow” cooking process results in tender, juicy meat that just falls off the bone.
- 1 cup 1 cup 1 cup Beef Broth
- 1 head 1 head 1 head Garlic, cloves unpeeled
- 1 1 1 Onion, chopped
- 2 2 2 Lamb Shanks, medium sized
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
- 3 sprigs 3 sprigs 3 sprigs Oregano, fresh
- 3 sprigs 3 sprigs 3 sprigs Rosemary, fresh
- 5 sprigs 5 sprigs 5 sprigs Thyme, fresh
- 1/2 tsp 1/2 tsp 1/2 tsp Salt and Pepper, to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 1 tablespoon of the coconut oil in a cast-iron skillet over medium heat.
- Sear lamb shanks, one at a time, until evenly browned while seasoning with salt and pepper to taste.
- After first shank is complete, add the remaining tbsp of coconut oil.
- Place lamb shanks in a crock pot (slow cooker).
- Sauté the onion and unpeeled garlic cloves in the skillet for 1–2 minutes, seasoning with salt and pepper.
- Cover the lamb shanks with the sautéed garlic and onion.
- Place the rosemary, thyme sprigs, and oregano in a securely tied piece of cheese cloth (“bouquet garni”).
- Place bouquet garni in the crock pot, cover all with 1 cup of beef broth.
- Slow cook for 3–4 hours on low heat.
- Serve with onions and garlic on top.
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About This RecipeDairy Free Egg Free GAPS Meat Nightshade Free Nut Free Shellfish Free Sugar Free Whole30
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These are delicious! I used dried herbs because I didn’t have any fresh ones. I cooked them in the oven set at 325 since my crock pot is small and I added carrots and a turnip in the last 45 minutes of cooking (I cooked it for a total of 2 hrs. 15 minutes.) The meat just fell off the bones. What a great meal for a cold snowy day!