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Marinara Braised Lamb Shanks

(Serves 2-4)
Course Main Dishes, Soups/Stews
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 2-4 lamb shanks, trimmed of excess fat
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 jar Eat Happy Kitchen Marinara
  • 1 cup chicken broth
  • parsley, chopped for garnish


  • Season lamb shanks with salt and pepper. In a Le Creuset or similar Dutch oven, heat olive oil to medium high heat until shimmering. Brown lamb shanks on all sides, about 2-3 minutes per side. Remove lamb shanks to a plate.
  • Pour jar of marinara and chicken broth into pot, scraping up and mixing in any browned lamb bits stuck to the bottom. Bring liquid to a boil, add lamb shanks back into pan. Cover, turn heat to medium low, and let lamb shanks simmer for 2-3 hours, flipping lamb shanks once. Remove lid, flip lamb shanks once more, and continue simmering for 1 additional hour, or until lamb is fork tender.
  • Serve lamb shanks, topped with pan sauce, garnished with chopped parsley.
Keyword holiday
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