Braised Lamb Shanks with Pine Nuts
Braised Lamb Shanks with Pine Nuts
Ingredients
- ½ t sea salt
- ¼ t black pepper
- 2 T coconut flour
- 4 bone-in lamb shanks about 3½ lbs
- 3 T avocado oil
- 1 cup chicken bone broth recipe page xxx
- 4 dill sprigs + 1½ T finelychopped dill for garnish
- 2 garlic cloves thinly sliced
- ½ medium onion diced
- 1 small lemon sliced, seeds picked out
- 2 t arrowroot starch
- 1 T freshly squeezed lemon juice
- ½ cup toasted pine nuts
- Sautéed cauliflower rice for serving
Instructions
- In a bowl, combine the salt, pepper, and coconut flour, and mix to combine. Toss each lamb shank in the flour mixture until coated.
- In a large skillet, heat the oil over medium heat. When hot, add the lamb shanks and sear on all sides until browned (about 10 minutes). Place them into a 6-quart slow cooker.
- Add the chicken bone broth, dill sprigs, garlic, onion, and lemon. Cover and cook on HIGH until the lamb is tender (about 4 hours). Place just the shanks into shallow bowls, and keep warm.
- Place the liquid into a small pot and 2–3 tablespoons into a small bowl. Mix in the arrowroot starch to make a slurry. Add the slurry to the pot, and cook until the starch is dissolved and the juices thicken (about 5 minutes). Add 1 tablespoon chopped dill and lemon juice, and season with salt.
- Spoon the juices over the lamb shanks and sprinkle with the pine nuts and the remaining dill. Serve with cauliflower rice. Enjoy!
Nutrition
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