Marinara Braised Lamb Shanks
Plus a lamb slam with a mention of ham.
It's Easter time, and whether or not you celebrate the holiday, a lot of you have asked me for an NSNG/Low Carb Sunday dinner menu to make for the fam.
If you traditionally like lamb on Easter, you can’t beat the simplicity of the lamb chop recipe in the first Eat Happy. Here's an instructional video of me making it, followed by the recipe on Substack.
Now, I don’t like to play favorites with my recipes, but I will anyway because this post is turning into a lamb slam, and I’m here for it.
My absolute favorite way to eat lamb is Rafik’s Lamb Lollies (for you premium subscribers), which will turn you into a crack addict, but your crack is French cut, marinated lamb chops fresh off the grill:
As for side dishes, definitely take a look at my Eat Happy For The Holidays PDF for some ideas.
I am obsessed with this recipe for Broccolini Feta, which is super easy to make and would pair well with lamb or ham. This dairy free Baked Artichoke Heart Casserole if you’re avoiding dairy. The newest version of Cauliflower Gratin here on Substack is perfection.
The spring freshness and bright green color of this Creamy Dill Pistachio Brussels Sprouts would also look great on the Easter table. And most importantly, if you have carb-eaters coming to your house, everyone will enjoy all of these dishes and not feel like they’re missing out on anything.
If you don’t like lamb and want to make a ham, look for a pre-cooked, unglazed ham. Throw away any spice/glaze/flavor packet that might come with the ham. Make this recipe instead…Easter Ham:
OK...on to the star of the post...here’s the downloadable, printable version of this recipe.
Below, I've posted a delish recipe for lamb shanks, slow cooked in Eat Happy Kitchen marinara. It's very simple and fool-proof, plus the meat is so tender after being slow roasted, you'll love the way it tastes. The acid of the marinara sauce really tenderizes the lamb. As long as you salt and pepper your lamb shanks well, you will be in good shape flavor wise. Might I boldly suggest you use Salt Dust to season the lamb shanks, if you’ve stocked up on your new favorite kitchen seasoning. If you don't have a large enough Dutch oven, you can also use a slow cooker (on high for 3-4 hours).
MARINARA BRAISED LAMB SHANKS
(Serves 3-4)
3-4 lamb shanks, trimmed of excess fat
Salt and pepper
2 tablespoons olive oil
1 jar Eat Happy Kitchen Marinara (or make homemade or use store-bought, but check the label for no sugar added and real EVOO)
1 cup chicken broth
Parsley, chopped for garnish
Season the lamb shanks well with salt and pepper. In a Le Creuset or similar Dutch oven or large pot, heat the olive oil to medium high heat until shimmering. Brown the lamb shanks on all sides, about 2-3 minutes per side. Remove the lamb shanks to a plate.
Pour the jar of marinara and chicken broth into the pot, scraping up and mixing in any browned lamb bits stuck to the bottom of the pot. Bring the liquid to a boil, add the lamb shanks back into the pan. Cover, turn the heat to medium low, and let the lamb shanks simmer for 3-4 hours, flipping the lamb shanks once at each hour. They are ready to serve when they are fork tender.
Serve the lamb shanks, topped with the sauce from the pan and garnished with chopped parsley.
Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!