Nourishing Braised Lamb with Turmeric and Greens
October 2, 2025
Nourishing Braised Lamb with Turmeric and Greens
There’s something undeniably comforting about a slow-braised meal that fills the kitchen with warmth and rich aromas. This recipe takes tender lamb shanks and transforms them into a deeply satisfying dish that’s as nourishing as it is delicious.
Infused with golden turmeric, fresh ginger, and a hearty base of bone broth, this braised lamb is designed to support gut health while delivering bold, earthy flavors. Paired with vibrant greens sautéed in olive oil and finished with a splash of lemon, it’s both grounding and refreshing.
Whether you’re following the Autoimmune Protocol (AIP) or simply looking for a wholesome dinner to share, this dish is a beautiful balance of comfort and nutrition.
Ingredients
- 4 lamb shanks, approx. 250g each
- 45 ml extra virgin olive oil
- 2 large onions, chopped
- 3 large carrots, chopped
- 5 cloves garlic, minced
- 4 cm fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 liter AIP-compliant bone broth
- 3 bay leaves
- 4 sprigs fresh thyme
- 400g mixed greens like kale or chard
- 30 ml fresh lemon juice
- Sea salt to taste
Instructions
- Pat the lamb shanks dry with a paper towel and season generously with sea salt.
- In a large Dutch oven over medium-high heat, warm 30ml of the olive oil. Sear the lamb shanks on all sides until golden brown, then remove from the pot and set aside.
- Reduce the heat to medium, add the chopped onions and carrots to the same pot, and sauté for 8–10 minutes until softened and lightly caramelized.
- Stir in the minced garlic, grated ginger, and ground turmeric, and cook for another minute until fragrant.
- Return the lamb shanks to the pot. Pour in the bone broth and add the bay leaves and thyme. Bring the liquid to a simmer.
- Reduce the heat to its lowest setting, cover the pot tightly, and let it braise for 2 to 2.5 hours, or until the meat is exceptionally tender and easily pulls away from the bone.
- Just before serving, heat the remaining 15ml of olive oil in a large skillet. Add the mixed greens with a pinch of salt and sauté until just wilted, about 5–7 minutes. Squeeze the fresh lemon juice over the greens.
- To serve, create a bed of the lemony greens on each plate. Place a lamb shank on top and generously spoon over the braising liquid and vegetables from the pot.
Tips & Substitutions
- Make ahead: Braised dishes taste even better the next day. Store in the fridge and gently reheat before serving.
- Greens swap: If kale or chard aren’t available, try spinach, collards, or even beet greens for a different twist.
- Flavor boost: Add a splash of coconut aminos to the braising liquid for extra depth without straying from AIP guidelines.
Nutrition
This recipe makes approximately 4 servings.
- Calories: 2600 (about 650 per serving)
- Fat: 205g
- Carbohydrates: 75g
- Fiber: 20g
- Protein: 200g
Related Recipe
See the original recipe: "Nourishing Braised Lamb with Turmeric and Greens"This braised lamb is more than just a meal — it’s a comforting ritual that brings together nourishment and flavor in every bite. Give it a try for your next cozy dinner and share it with someone you love. If you make it, we’d love to hear how it turned out — tag and share your experience!