Ingredients

• 800g lamb shanks or bone-in lamb shoulder
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cm piece of fresh ginger, grated
• 1 tablespoon ground turmeric
• 1 liter beef or lamb bone broth (AIP-compliant, no additives)
• 4 medium zucchinis
• 1 tablespoon fresh lemon juice
• Sea salt to taste
• Fresh cilantro or parsley, for garnish

Instructions

1. 1.Pat the lamb dry and season generously with sea salt. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until well-browned, about 8-10 minutes. Remove the lamb and set it aside.
2. 2.Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
3. 3.Add the minced garlic, grated ginger, and ground turmeric. Stir continuously for 1 minute until fragrant.
4. 4.Return the seared lamb to the pot. Pour in the bone broth, ensuring the lamb is mostly submerged. Bring the liquid to a gentle simmer.
5. 5.Reduce heat to low, cover the pot, and let it braise for 1.5 to 2 hours, or until the lamb is fork-tender and falling off the bone.
6. 6.While the lamb is braising, prepare the zucchini noodles using a spiralizer or a vegetable peeler to create long, thin ribbons.
7. 7.Once the lamb is cooked, carefully remove it from the pot. Shred the meat using two forks, discarding the bones and any excess fat.
8. 8.Skim any excess fat from the surface of the braising liquid. Stir the shredded lamb and fresh lemon juice back into the liquid. Season with more salt if needed.
9. 9.To serve, lightly toss the raw zucchini noodles with a few spoonfuls of the warm broth to soften them slightly. Portion the noodles into bowls and top with the braised lamb and plenty of broth. Garnish with fresh cilantro or parsley.

Nutrition Information

Why this recipe