Lamb Shanks with Honey Glaze

Here is a main course that is comforting with oodles of flavour. With lots of vegetables, light seasoning and a perfect honey glaze these lamb shanks are done to perfection. Serve with mashed potatoes


4 lamb shanks, about ¾ lb. each
2 Tbsp. coconut oil
¼ cup red wine vinegar
2 cups gluten free beef broth
1/3 cup raw honey
½ tsp. cinnamon
2 oranges, peeled and sliced into ½-inch pieces
1 large onion, quartered
4 garlic cloves, halved
4 carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 parsnips, cut into 2-inch pieces
Himalayan pink salt and black pepper


Preheat oven to 350 F
In a large skillet over medium-high heat, brown the shanks in coconut oil. Season with salt and pepper and transfer to a plate and set aside
Drain the fat from the skillet and add vinegar, cook until you reduce the vinegar by half
Add the broth, honey and cinnamon and bring to boil. Return the shanks to the skillet and add the oranges, onion and garlic. Roast for 1-½ hours, basting the shanks regularly
Add the remaining vegetables around the shanks. The vegetables should be in the broth, if needed add more broth. Roast for 30 minutes basting the shanks regularly, and then cover and cook 30 more minutes

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