Braised Pulled Lamb Shanks

"It’s really an honor to partner with KOL Foods to bring you this recipe. If you’ve seen my other KOL Foods recipes you will know that I am a big fan of their organic and pasture raised meat, poultry and fish. They are a company with a moral backbone, paying their farmers a livable wage and raising their animals in a hormone-free and healthy environment. Their focus of green energy, clean and healthy eating is a beacon of light in the food industry.

Braising the lamb shanks with plenty of onions makes meat that is soft and succulent. The onions add a sweetness to the lamb stock when they cook over time. You can braise in red wine or stock. I used a quart of KOL Foods lamb stock that I had slow cooked overnight sweet potatoes and onions for an additional punch of natural sweetness." - This American Bite 


  • 6 KOL Foods grass-fed, pastured Lamb Shanks
  • 1 red onion
  • 1 yellow or white onion
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 4 carrots
  • 1 quart grass-fed, pastured Beef or Chicken Broth

If your lamb is frozen, defrost it overnight in the fridge.

Slice the onions and put them in the bottom of a large braiser or slow cooker.

Mix the spices in a small bowl then sprinkle generously over the lamb. Put the lamb on top of the onions, peel the carrots and put them in the braiser. Then add the stock.

Cover and cook on a low heat for 2-4 hours.

Serves 6-8 people