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Melt‑in‑Your-Mouth Lamb Shanks

Melt‑in‑Your-Mouth Lamb Shanks

  • Ready In 1 hour and 50 minutes
  • Serves 4

This week’s recipe comes from my friend and colleague Dr. David Ludwig. Dr. Ludwig’s recipes are totally in alignment with the way that I eat – low carb and plenty of delicious fats! This week we’re bringing you melt-in-your mouth lamb shanks. The perfect recipe for this holiday season. Enjoy! Click here to view the PDF version. 

  • 4 medium lamb shanks (about 2½ pounds total)

  • 1 cup red wine

  • ½ cup water

  • 1 bay leaf

  • 10 whole black peppercorns

  • ½ to ¾ teaspoon salt

Step 1

Place the lamb shanks in a deep skillet or saucepan. Add the red wine, water, bay leaf, and peppercorns. Sprinkle with the salt and bring to a boil over medium heat.

Step 2

Reduce the heat to medium-low, cover, and simmer, turning the shanks every 20 minutes, for 90 minutes or more, until the meat is tender and easily comes off the bone. Reduce the heat further or add a little water as necessary to keep the shanks from burning.

Step 3

Transfer the shanks to a serving plate. Cook the sauce over medium heat for 3 to 5 minutes more to thicken. Pour the sauce over the shanks and serve.

Nutritional analysis per serving

Calories: 442 • Fat: 30 g • Fiber: 0 g • Protein: 41 g • Carbohydrates: 1 g

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.