paleo lamb shanks

Paleo Lamb Shanks by Paleoish Princesses!

When we sat down with Rebecca and Madeleine we just knew we had to have them on the blog! They are sisters aka the Paleoish Princesses (cute, huh?!) and on a mission to “Paleoishafy” one household at a time. They’re sisters… we’re sisters… they eat paleo… we eat paleo… ok, you get why we had to have them on here! PLUS they make drool worthy paleo recipes like this: Paleo Lamb Shanks! Uh, yes please! Thanks for sharing, nom nom and if you like it, you’ll want to go and follow them all over the place! 

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Always merrymaking,

Emma + Carla 

“We love our lamb shanks as they are ridiculously easy to make, they require minimal prep time and they make your guest think you are a genius in the kitchen (even if you’re not, as they say, “fake it till you make it”). 

We love to use lamb as it is a very good source of quality protein and high in selenium, iron and zinc, all which are beneficial for a happy and healthy body. 

The shanks are fabulously tender and served with a flavoursome and hearty sauce which is made from the cooking juices. Sweet potato mash is the perfect accompaniment to soak up all the yummy juices and a perfect way to get an extra hit of Vitamin B6, C and D as well as magnesium.  

We hope you love our Paleo Lamb Shanks as much as we do. 

Love Love, Maddy and Bec.”

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Paleo Lamb Shanks by Paleoish Princesses.
Serves 2
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
stuff you need
  1. 1 tbs. coconut oil
  2. 4 French-trimmed lamb shanks
  3. 5 rashers of bacon, cut into strips
  4. 2 carrots, diced
  5. 2 celery stalks, sliced
  6. 2 red onions, diced
  7. 5 garlic cloves, finely sliced
  8. 2 tbs. apple cider vinegar (ACV)
  9. 3 tbs. tomato paste
  10. 2 anchovies, roughly chopped
  11. 3 bay leaves
  12. 3 thyme sprigs
  13. 1 tsp chilli flakes
  14. 1L chicken stock
  15. salt + pepper
  16. 2 sweet potatoes, peeled and chopped
  17. 2 tbs. butter, ghee, coconut oil
  18. 2 tbs. parsley, roughly chopped
Now what
  1. Preheat oven to 180C
  2. Place a large oven proof, heavy-based, casserole pot over high heat. Add oil and cook lamb, turning, for 6-7 minutes until browned all over. Transfer lamb to a plate.
  3. Reduce heat to medium and add bacon to the pot. Cook for 2 minutes until slightly browned.
  4. Add carrot, celery and onion to the pot and cook for 3 minutes until softened. Add garlic and ACV, cook for a further minute.
  5. Add tomato paste and anchovies, cook for 2 minutes.
  6. Add bay leaves, thyme, chilli flakes and chicken stock, season with salt and pepper and bring to a simmer.
  7. Return lamb to pot and ensure it's submerged in the liquid.
  8. Cover pot with lid or with a sheet of baking paper followed by a sheet of foil and bake in the oven for 2 hours or until meat is tender and falling off the bone.
  9. Take pot out of oven and remove lid. Place pot on stove, and simmer over low heat for 25-30 minutes or until sauce has slightly thickened.
  10. While the sauce is thickening, cook sweet potato in a pot of salted, boiling water over medium heat for 12-15 minutes until tender. Drain sweet potato, return to pot and roughly mash with a fork. Fold through butter/ghee and season.
  11. Serve lamb shanks on top of the sweet potato mash. Pour over sauce and garnish with parsley.
Merrymaker tip
  1. Be sure to check for nasties in your stock and tomato paste (they like to hide).
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