Braised Lamb Shanks a true delicacy and a powerhouse of nutrients!
I learned to cook Braised Lamb Shanks while living in France. It’s a typical fall-winter dish so rich and fragrant with aromatic herbs and deeply nourishing.
When we think about foods rich in vitamins and minerals often we think about all these colorful fruits and vegetables. They are certainly rich in many micronutrients when we grow them correctly. What I mean by this is, first, the soil is rich and healthy. Second, the crops are not modified to taste or look a certain way. For example, most lettuce varieties lack their original bitter taste due to modifications. And third, that the fruits and vegetable mature on their plants and vines vs. a warehouse where we typically gas them to ripen.
Even when our produce meets all these criteria there are might be issues. Most vitamins from plant sources are not easily absorbed. High fiber and/or high phytic acid, oxalic acid and tannin content of plants interfere with absorption of many minerals. On the other hand, animal sources of many vitamins and minerals are much easier for us to absorb.
Health Benefits Of Lamb
Lamb is a good source of iron that is also highly absorbable. In fact, there are some micronutrients that you really only can get in sufficient amounts from animal sources. For example, vitamin B12 and true vitamin A or retinol and associated esters. Lamb happens to be an excellent source of vitamin B12, Niacin, selenium, zinc. Braised lamb shanks is a recipe that requires us to cook the meat on the bone making it so flavorful! You can also enjoy the marrow from inside the bones – a true delicacy and a powerhouse of nutrients!
Braised Lamb Shanks
4 lamb shanks
3-4 Tbsp olive oil
2 carrots, chopped
1 onions, chopped
2 celery sticks, chopped
2 cups white wine
3 cups chicken broth
1 pint Second Chance Tomatoes or ¼ cup tomato pure
5 garlic cloves, minced
2 bay leaves
3 branches fresh rosemary
1 bunch fresh thyme
Salt and pepper to taste
- Preheat the oven to 350F.
- In a Dutch Oven or a heavy pot with a lid, over medium to high heat warm up the oil and brown the meat on all sides. Remove from the skillet and place in a bowl. Do not cook the lamb all the way through.
- Reduce the heat to medium, add carrots, celery and onion, and sauté for 5-10 minutes.
- Add wine, chicken broth, bay leaves, rosemary, thyme and tomatoes and reduce the sauce for about 30 minutes uncovered.
- Return the meat to the sauce, add garlic, salt and pepper to taste. Bring to a boil. Cover and place in the oven for about 2 more hours.