Gluten-Free Braised Lamb Shanks

Ingredients

• 4 each lamb shanks 4 each lamb shanks
• 2 tbsp olive oil 2 tbsp olive oil
• 1 medium onion, chopped 1 medium onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup GF red wine (optional, for deeper flavor) 1 cup GF red wine (optional, for deeper flavor)
• 3 cups GF beef or vegetable stock 3 cups GF beef or vegetable stock
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 2 tbsp cold water 2 tbsp cold water
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper

Instructions

1. 1

   Pat the lamb shanks dry with paper towels and season them generously on all sides with salt and black pepper. This initial seasoning helps to build a flavorful crust during searing.

2. 2

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the seasoned lamb shanks to the hot oil, ensuring not to overcrowd the pot, and sear them for about 3-4 minutes per side until deeply browned and caramelized. Remove the seared lamb shanks and set them aside on a plate.

3. 3

   Reduce the heat to medium and add the chopped onion to the same pot, scraping up any browned bits from the bottom. Cook the onion for about 5-7 minutes until softened and translucent, then add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. 4

   If using, pour in the GF red wine and let it simmer for about 2-3 minutes, scraping the bottom of the pot to deglaze and incorporate all the flavorful fond. This step adds a wonderful depth of flavor to the braising liquid.

5. 5

   Pour in the GF beef or vegetable stock and the GF tamari or coconut aminos. Add the fresh rosemary and thyme sprigs to the pot. Bring the liquid to a gentle simmer, then carefully return the seared lamb shanks to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the shanks.

6. 6

   Cover the pot tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise the lamb shanks for approximately 2.5 to 3 hours, or until the meat is incredibly tender and easily pulls away from the bone. Check periodically to ensure the liquid hasn't evaporated too much; add a splash more stock if needed.

7. 7

   Once the lamb shanks are tender, carefully remove them from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid.

8. 8

   In a small bowl, whisk together the cornstarch or arrowroot starch with the cold water to create a smooth slurry. Place the saucepan with the strained braising liquid over medium heat and bring it to a simmer. Gradually whisk in the starch slurry until the sauce thickens to your desired consistency, about 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.

9. 9

   Return the tender lamb shanks to the thickened sauce and gently coat them. Simmer for another 5 minutes to allow the flavors to meld. Serve the braised lamb shanks hot, spooning the rich sauce generously over the top, perhaps alongside mashed potatoes or gluten-free polenta.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.