In the continuation of my 10-Day Healthy or Exotic Meat Challenge, I’ve enjoyed three days of bison and two days of kangaroo. While not particularly exotic, the next few days my major protein is lamb and elk. I already know that I enjoy both.
To learn more about my 270-pound weight loss experience that doesn’t include surgery or a prescription, click here.
Print
Lamb Shanks Braised in Balsamic Tomato Sauce
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
Ingredients
Units
Scale
- 2 lamb shanks (or 3 goat shanks)
- 1 lb carrots, cut into large chunks
- 1 head of celery, cut into chunks
- 2 medium onions
- 1 cup balsamic vinegar
- 1 1/2 cans tomato paste
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried basil
- 4 cups water
Instructions
- Preheat your oven to 325°F (163°C).
- Place the carrots, celery, and onions into a large oven-safe dish with high sides.
- Nestle the lamb shanks into the vegetables so they are almost covered.
- In a bowl, mix the tomato paste, balsamic vinegar, garlic powder, onion powder, dried basil, and water until well combined.
- Pour the sauce over the vegetables and lamb shanks, covering them about ¾ of the way up.
- Cover the dish and place it in the preheated oven.
- Bake for 2 to 3 hours until the meat is almost falling off the bone.
- Remove the shanks from the dish and let them cool slightly.
- Remove the meat from the bones and serve with a generous helping of the vegetables, topped with some of the sauce.
