Braised Lamb Shanks

Since my last post I got a new job so I haven’t had much time to post, but I haven’t let being busy keep me from sticking paleo!

Last week I met a local farmer at the St. Clairsville farmers market who raises pastured chickens, lambs, and cows.  I bought some chicken breasts, lamb shanks, and grass fed beef chuck roast.

I think the best way to cook lamb is to slow roast it until the meat is falling off the bones.  I started off by laying the shanks in a pan with foil and drizzling olive oil and sprinkling salt and pepper.   I then roasted uncovered for 30 minutes at 450 until the shanks were looking brown and crispy.

Then add 5 – 6 garlic cloves, rosemary, and any other seasonings you like (I used a little thyme).    Wrap tightly with foil so that no moisture can escape, and bake for 2 more hours at 300 degrees.  You can bake longer at a lower temperature if you have more time… I didn’t start this until late in the afternoon so I needed it to cook faster.

I then served with mashed cauliflower and green beans sauteed in bacon drippings.

Here’s the video I watched on youtube to get an idea of how to cook these…

 

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