Creators
Samara Pardi
Pack
Primary Paleo
Description
This recipe features tender braised lamb shanks with a flavorful chimichurri sauce and sautéed bok choy. A delicious combination of flavors that will satisfy your taste buds!
Tags
MeatLamb
INGREDIENTS
‣
- Lamb Shanks :: 2
- Baby Bok Choy :: 6 head :: (medium size)
- Carrot :: 4 :: (chunked, medium size)
- Red Onion :: 1 :: (chopped, large)
- Shallots :: 1:: (medium size)
- Green Serrano Pepper :: 1 : (small, stem and seeds removed)
- Italian Parsley :: 1 cup :: (stems removed)
- Cilantro :: 1 cup :: (stems removed)
- Garlic :: 2 clove :: (peeled)
- Lemon :: 1:: (large, juiced)
- Bone Broth :: 2 cup
- Tomato Paste :: 3 oz
- Dry Red Wine :: 1 cup
- Dried Allspice Berries :: 2 tbsp
- Fresh Rosemary :: 2 sprig
- Olive Oil :: 12 tbsp
- Salt :: 1 tsp :: (or to taste)
- Pepper :: :: (several grinds)
Ingredient | Amount | Units | Notes |
Lamb Shanks | 2 | ||
Baby Bok Choy | 6 | heads | medium size |
Carrot | 4 | chunked, medium size | |
Red Onion | 1 | chopped, large | |
Shallots | 1 | medium size | |
Green Serrano Pepper | 1 | small, stem and seeds removed | |
Italian Parsley | 1 | cup | stems removed |
Cilantro | 1 | cup | stems removed |
Garlic | 2 | cloves | peeled |
Lemon | 1 | large, juiced | |
Bone Broth | 2 | cups | |
Tomato Paste | 3 | oz | |
Dry Red Wine | 1 | cup | |
Dried Allspice Berries | 2 | tbsp | |
Fresh Rosemary | 2 | sprigs | |
Olive Oil | 12 | tbsp | |
Salt | 1 | tsp | or to taste |
Pepper | several grinds |
PREPARATION
Lamb Shanks:
- Remove center rack and preheat oven to 325 °F (163 °C) . In a heavy stovetop and oven-safe dutch oven, heat on medium then add 2 tbsp olive oil and red onions. Stir and cook about 2 minutes, until slightly softened, then add carrots and cook for another 4 minutes.
- Add whole allspice berries, tomato paste, bone broth and wine and bring to a simmer.
- Turn off heat, nestle lamb shanks inside, slightly submerged in liquid, and place a rosemary sprig on top of each shank.
- Cover and transfer to oven for 3 hours.
Chimichurri:
- In a food processor, combine Italian parsley, cilantro, shallot, garlic, serrano pepper, lemon juice, 1/2 cup olive oil and salt & pepper. Pulse until well incorporated, then scrape into a jar and set aside.
Bok Choy:
- Remove the very end from the bok choy heads and then cut each whole head in 1/2 inch slices, whites and leaves included.
- In a heavy skillet, heat remaining 2 tbsp olive oil, then toss in bok choy. Cook over medium, stirring occasionally until some edges begin to brown, about 6 minutes.
- Serve whole lamb shank with a scoop of the braised carrots and onions and a side of the bok choy. The chimichurri can be drizzled on top of the lamb or served in a ramekin on the side for dipping. Alternatively, you may pull the meat off the bone before serving smaller portions of the lamb.
SUGGESTIONS
- You may sub beef or vegetable stock for the bone broth if you choose.