Slow-Cooked Lamb Shanks

Lamb is a nutritional powerhouse, packed with sleep-promoting nutrients. These slow-cooked lamb shanks are rich, fall-off-the-bone tender, and the perfect early dinner to set you up for a great night of sleep.

Ingredients:

• 2 large bone-in lamb shanks

• 2 tbsp beef tallow or ghee

• 2 cups high-quality beef bone broth

• Coarse sea salt

• Black pepper (if tolerated)

Instructions:

1. The Sear: Generously salt the lamb shanks. Heat the beef tallow in a heavy cast-iron Dutch oven over medium-high heat. Sear the shanks on all sides until a deep, dark crust forms (about 3-4 minutes per side).

2. The Braise: Pour the beef bone broth into the Dutch oven. It should come about halfway up the sides of the lamb shanks. Bring the liquid to a simmer.

3. The Slow Cook: Cover the Dutch oven with a tight-fitting lid and transfer it to an oven preheated to 300°F (150°C).

4. The Wait: Let it cook for 3 to 3.5 hours. Check it occasionally and add a splash of water if the broth gets too low.

5. The Finish: The lamb is done when the meat is pulling away from the bone and is fork-tender. Serve hot with a spoonful of the rich broth poured over the top.

Storage Tip:

Store leftover lamb shanks and broth together in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight! Reheat gently on the stovetop over low heat or in the microwave until warmed through. You can also freeze portions for up to 3 months for an easy carnivore-friendly meal anytime.