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Ok then being July it’s still winter in New Zealand and as a nation we are known to have way more sheep than people. Although maybe that has changed now that we grow so much wine, however, I digress! 

So being primal/paleo or just plain meaty inclined how best to keep out the cold than with a comforting dish of melt in your mouth, tender lamb shanks.  Add to this meat falling off the bone deliciousness, some simple steamed broccoli and to mop up the tasty juices, a side dish of  lovely roasted vegetables, mashed sweet potato or dreamy creamy cauliflower. Bliss!


Lamb Shanks with Balsamic Vinegar & Coconut Aminos

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

4 lamb shanks – grass feed and trimmed
4 Tbsp butter 2 tbsp olive or coconut oil
1 large brown onion, sliced
3 cloves garlic
2 large carrots, sliced thickly
1 large leek, sliced thickly
1 large sprig rosemary,
1/4 cup balsamic vinegar
1/4 cup coconut aminos
2 cups beef stock (or beef bone broth if you prefer)
4 tbsp tomato paste

  • Preheat oven to 160c.
  • Remove lamb shanks and if your shanks have not been prepared it may be necessary to trim or cut tendons.
  • Cover and let come to room temperature, at least 2 hours.
  • In a large pan melt 2 tbsp butter gently and fry onions until soft but not brown.
  • Add garlic , carrot and leeks and fry until leeks are softish.
  • Remove vegetables and place in an oven proof casserole dish.
  • Add the rest of the butter and the oil and heat.
  • Once oil butter mix is hot fry lamb shanks until brown.
  • Remove and place on top of the vegetables.
  • Pour in your beef stock (or bone broth).
  • Add balsamic vinegar, tomato paste, coconut aminos.
  • Heat until boiling, scraping the bottom of the pan to gather up all the tasty cooked meat and vegetable residue.
  • Pour mix over lamb shanks and vegetables.
  • Add rosemary, salt and pepper
  • Cover and place in oven.
  • Bake for 45 mins then turn over lamb shanks and stir through vegetables.
  • Bake a further 60 mins then test for doneness. The dish will be ready when the meat is falling off the bone when scraped with a fork. If it is not cooked enough cover and cook a further 15 mins and test again.
  • Once done, leave to rest for  5 – 10 minutes then serve with simple steamed broccoli and roasted vegetables,  mashed sweet potato or dreamy puréed cauliflower.

If there there are any leftovers, this dish is even better reheated the next day and even better on day three over the top of some primal/paleo toast! 

This recipe originally came from Primal Palate whose genius use of balsamic vinegar and coconut aminos make this dish stand out from all other lamb shank recipes!