Nourishing Braised Lamb with Turmeric and Greens

There’s something undeniably comforting about a slow-braised meal that fills the kitchen with warmth and rich aromas. This recipe takes tender lamb shanks and transforms them into a deeply satisfying dish that’s as nourishing as it is delicious.

Infused with golden turmeric, fresh ginger, and a hearty base of bone broth, this braised lamb is designed to support gut health while delivering bold, earthy flavors. Paired with vibrant greens sautéed in olive oil and finished with a splash of lemon, it’s both grounding and refreshing.

Whether you’re following the Autoimmune Protocol (AIP) or simply looking for a wholesome dinner to share, this dish is a beautiful balance of comfort and nutrition.

Ingredients

• 4 lamb shanks, approx. 250g each
• 45 ml extra virgin olive oil
• 2 large onions, chopped
• 3 large carrots, chopped
• 5 cloves garlic, minced
• 4 cm fresh ginger, grated
• 2 teaspoons ground turmeric
• 1 liter AIP-compliant bone broth
• 3 bay leaves
• 4 sprigs fresh thyme
• 400g mixed greens like kale or chard
• 30 ml fresh lemon juice
• Sea salt to taste

Instructions

1. Pat the lamb shanks dry with a paper towel and season generously with sea salt.
2. In a large Dutch oven over medium-high heat, warm 30ml of the olive oil. Sear the lamb shanks on all sides until golden brown, then remove from the pot and set aside.
3. Reduce the heat to medium, add the chopped onions and carrots to the same pot, and sauté for 8–10 minutes until softened and lightly caramelized.
4. Stir in the minced garlic, grated ginger, and ground turmeric, and cook for another minute until fragrant.
5. Return the lamb shanks to the pot. Pour in the bone broth and add the bay leaves and thyme. Bring the liquid to a simmer.
6. Reduce the heat to its lowest setting, cover the pot tightly, and let it braise for 2 to 2.5 hours, or until the meat is exceptionally tender and easily pulls away from the bone.
7. Just before serving, heat the remaining 15ml of olive oil in a large skillet. Add the mixed greens with a pinch of salt and sauté until just wilted, about 5–7 minutes. Squeeze the fresh lemon juice over the greens.
8. To serve, create a bed of the lemony greens on each plate. Place a lamb shank on top and generously spoon over the braising liquid and vegetables from the pot.

Tips & Substitutions

• Make ahead: Braised dishes taste even better the next day. Store in the fridge and gently reheat before serving.
• Greens swap: If kale or chard aren’t available, try spinach, collards, or even beet greens for a different twist.
• Flavor boost: Add a splash of coconut aminos to the braising liquid for extra depth without straying from AIP guidelines.

Nutrition

This recipe makes approximately 4 servings.

• Calories: 2600 (about 650 per serving)
• Fat: 205g
• Carbohydrates: 75g
• Fiber: 20g
• Protein: 200g

Related Recipe

See the original recipe: "Nourishing Braised Lamb with Turmeric and Greens"

This braised lamb is more than just a meal — it’s a comforting ritual that brings together nourishment and flavor in every bite. Give it a try for your next cozy dinner and share it with someone you love. If you make it, we’d love to hear how it turned out — tag and share your experience!