Looking to impress guests and still stay on track with your paleo diet? Make these garlic and herb-stuffed lamb shanks! A delicious meal that is filled with flavor, and fresh herbs, and it serves beautifully. Plus, this is paleo-friendly, keto-friendly, and AIP-friendly. Perfect for everyone at the dinner table!
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Stuffed Lamb Shanks
While this dish takes 3 hours to make, it is well worth the time invested. Plus, most of that time is spent roasting in your oven, so you won't have to stand over the stove the whole time.
The combination of lamb with fresh thyme, rosemary, and sage is a match made in heaven. Add in the richness of garlic and a light touch of leek and you have a dish that is going to be filled with umami.
This has carrots, onion, and leek in the dish, but you may want to add more sides. I love the slow-cooked garlic artichokes for an easy side that pairs great with lamb. You could also serve this with a ginger bok choy recipe. There are so many side dishes to choose from that will fit into a paleo or keto diet!
Ingredients
Serves: 4 Prep Time: 30 minutes Cook Time: 2 hours 30 minutes
- ¾ cup cooking fat, cold (butter, lard, beef tallow, or coconut oil)
- 15 fresh sage leaves
- 6 sprigs of fresh rosemary
- 2 sprigs of fresh thyme, leaves removed from stem
- 4 lamb shanks, French trimmed
- 12 unpeeled garlic cloves
- 2 large carrots, finely sliced
- 1 onion, finely sliced
- 1 leek, washed, halved, and finely sliced
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
How to Make Garlic and Herb Stuffed Lamb Shanks
Preheat the oven to 400°F/200°C.
In a food processor, combine the cooking fat with 2 sprigs of rosemary, 10 to 12 sage leaves, and all of the fresh thyme. Pulse this together until smooth
Cut each lamb shank from the base upwards so you can create a pocket for the herbed fat you just made.
Fill each pocket on the lamb shanks with the flavored cooking fat you just made.
Now, fold 4 arm-length sheets of aluminum foil in half, and place them into a roasting pan. They will create a pouch for the lamb and vegetables to sit into.
Next, divide the vegetables between the 4 aluminum foil pouches. Add garlic, carrots, onion, and leek to each pouch.
Then, rub the stuffed lamb shanks with olive oil, and season with salt and black pepper.
Place the lamb shanks on top of the vegetables in the roasting pan. Then, add the remaining rosemary and sage on top of the shanks.
Add a bit of water to each aluminum foil package, then seal over the lamb shanks.
Place them into the oven and bake for 2 ½ hours, until the meat is tender.
More Lamb Recipes
Lamb is one of our favorite meats to prepare. It's a bit pricey for every day, but special occasions make this a perfect choice. Stuffed lamb shanks are a great way to add richness and flavor to your menu. This recipe fits easily into the AIP, paleo, or keto diet, but you may want more inspiration for lamb. Below are some great recipes for you to try. Bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon!
- Lamb Stew Recipe
- Lemon and Thyme Lamb Cutlets Recipe
- Roasted Lamb Shanks Recipe
- Jerked Lamb Chops Recipe
- Lamb and Sweet Potato Cottage Pie
- Grilled Ginger Lamb Chops
📖 Recipe
Garlic and Herb Stuffed Lamb Shanks
Equipment
- 1 Food processor or blender
Ingredients
- ¾ cup cold cooking fat butter, lard, beef tallow, or coconut oil
- 15 fresh sage leaves
- 6 sprigs of fresh rosemary
- 2 sprigs of fresh thyme leaves removed from stem
- 4 lamb shanks French trimmed
- 12 unpeeled garlic cloves
- 2 large carrots finely sliced
- 1 onion finely sliced
- 1 leek washed, halved, and finely sliced
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F/200°C, then choose a roasting pan or baking dish that is large enough to hold your lamb shanks and vegetables. Sit this aside.
- Now create the herbed cooking fat. Put the cooking fat of choice into a food processor or blender with 2 sprigs of rosemary, 10 to 12 sage leaves, and all of the fresh thyme leaves. Pulse this together until combined, then set it aside.
- Next, create a pocket in each lamb shank by cutting from the base upwards. Stuff this pocket with the flavored cooking fat you just made.
- Now, fold 4 arm-length sheets of aluminum foil in half, and place them into a roasting pan. They will create a pouch for he lamb and vegetables to sit into.
- Next, divide the vegetables between the 4 aluminum foil pouches. Add garlic, carrots, onion, and leek to each pouch.
- Then, rub the stuffed lamb shanks with olive oil, and season with salt and black pepper.
- Place the lamb shanks on top of the vegetables in the roasting pan. Then, add the remaining rosemary and sage on top of the shanks.
- Add a bit of water to each aluminum foil package, then seal over the lamb shanks. Place them into the oven and bake for 2 ½ hours, until the meat is tender.
Notes
- Ask the butcher to French trim the lamb shanks to save time.Â
- Use your preferred cooking fat such as lard, beef tallow, bacon grease, or coconut oil. This is best made with a solid cooking fat versus liquid.Â
- If fresh herbs are not available, you may use dried herbs. 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs.Â
- Add whole baby portobello mushrooms with the vegetables for a more earthy flavor.Â
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