Garlic and Herb Stuffed Lamb Shanks
Garlic and herb stuffed lamb shanks are a delicious entree that fits easily into a paleo, keto, or AIP meal plan. Loaded with fresh herbed flavor, these will become a family favorite.
Servings 4
Calories 675kcal
Cost $40
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.
- 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.
- If fresh herbs are not available, you may use dried herbs. 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs.
- Add whole baby portobello mushrooms with the vegetables for a more earthy flavor.
Nutrition
Serving: 4g | Calories: 675kcal | Carbohydrates: 12g | Protein: 40g | Fat: 54g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 127mg | Sodium: 174mg | Potassium: 656mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5496IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 4mg