ROOTS RECIPES: Braised Lamb Shank with Shiitake Mushroom
A nutrient-dense, warming stew packed with immune-supportive ingredients that are perfect with a cozy Winter night spend inside.
Hands down, this is one of our most loved recipes. We have cooked it time and time again, and it never fails to satiate our taste buds and provide gut-warming nutrients that are perfect for the Winter season.
Although the process seems a bit intimidating at first, this truly is a simple recipe that anyone can make. The only requirements needed are a few specific cooking tools, patience, and time.
For this recipe, you’ll need a regular oven, a large Dutch Oven pot, a cast iron or medium/large skillet, and some regular kitchen essentials. The Dutch Oven is key here, because the lid captures the steam and allows the meat to braise nicely in the liquid base. If you don’t have a Dutch Oven, you may be able to use a large pot with a lid, but it must be oven-safe! So be careful when selecting your kitchen tools and make sure they are suitable for cooking without burning.
For this braise, we utilize the “low and slow” cooking method. This refers to taking tougher, more fibrous cuts of meat - such as shank, chuck, leg, or shoulder - and cooking them on low heat (at or below 325°F) for several hours.
This low and slow method is essential for certain cuts of meat because it helps to break down the strong connective tissue and denser muscle fibers. These cuts typically also include a bone, which means more nutrients (and flavor) extracted from the rich, buttery bone marrow and calcium-rich bones themselves.
We adapted this recipe from one we found online and decided to add shiitake mushrooms to the mix. Shiitake has been proven to have immune-supportive properties, due to its high levels of Vitamin D, zinc, copper, and B Vitamins. Shiitake stimulates white blood cell production and contains beta-glucans, a fermentable fiber that supports cardiovascular health and balanced blood glucose levels.
Furthermore, the breakdown of muscle fiber and bone marrow in the lamb shank provides gut-healing glycine, glucosamine, and CLA – all of which are anti-inflammatory and supportive to the thin mucosal membrane of the gut-lining.
We promise this is one of the most satisfying stews you will ever make. We like to serve ours over a bed of cooked sweet potatoes, cubed into 1.5-inch pieces and seasoned with cinnamon. It also pairs perfectly with cooked rice (we cook our rice in bone broth rather than water to add more flavor, protein, and nutrition). No matter how you serve it, this hearty, warming meal is perfect for a cozy night spend inside with someone you love :)
Tools Required:
Dutch Oven pot with fitted lid
Regular oven
Cast iron or medium-large skillet
Stovetop burner
Cutting Board and Knife
Prep Time: 30-45 minutes
Cook Time: 3.5 hours
Servings: 6-8
Ingredients:
4lbs Grass-Fed + Finished Lamb Shank
This recipe also works perfectly with beef shank! Feel free to add cuts of lamb or beef stew meat to the mix, as well, to add more variety and depth of flavor.
We always opt for grass-fed meat because it supports a more sustainable, ethical, and regenerative food system. We believe in the power of “voting with our dollars,” and so this choice is a strong representation of our values.
2 tbsp ghee
1 large onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
3 cups bone broth
1 cup crushed tomatoes
1/4 cup balsamic vinegar
1 tbsp dried mustard (optional)
3 sprigs fresh thyme, chopped
6-8 fresh sage leaves, chopped
1/2 tsp fine sea salt
1 tsp ground black pepper
1 tsp ground Ceylon cinnamon
1/4 tsp ground clove
1 lb shiitake mushroom, sliced lengthwise stems removed (about 12 mushrooms)
Steps:
Preheat the oven to 350 degrees Fahrenheit. Using kosher salt, season the meat while it sits at room temperature.
Finely chop your onion, garlic, celery, and fresh herbs, then set aside.
Brown the meat: Over high heat, warm a cast iron skillet with ghee and brown the sides of your beef or lamb shanks with a hot sear, about 2-3 minutes each side. This step adds flavor to the meat. Once browned on all sides, place directly into your Dutch oven.
Keeping the reserved brown bits from the meat, add more ghee to the cast iron and then add your onion, garlic, and celery. No need to rinse your pan unless it is overly charred.
Once the veggies become soft, translucent, and fragrant (about 5 minutes), add the bone broth, crushed tomatoes, balsamic vinegar, and the remaining fresh herbs and dried spices.
Gently stir the mixture and bring to a boil.
Lower the heat and simmer uncovered for about 5 minutes. Add sliced mushrooms to the pot.
Pour everything over the meat and mushrooms in the Dutch oven.
Secure your Dutch oven with its lid and cook in the oven for 3 to 3.5 hours. You will know it’s ready when the meat easily falls off the bone!
Once fully cooked, remove from heat and serve over starch of choice. Serve warm and enjoy!
In Love & Reciprocity,
Nicole and Lenny
