Keto Braised Lamb Shank
Indulge in the rich, savory decadence of Keto Braised Lamb Shanks, a perfect low-carb centerpiece for any occasion. This hearty dish boasts fork-tender lamb shanks slow-cooked in a fragrant medley of beef broth, red wine, tomato paste, and aromatic herbs like rosemary and thyme. The robust flavors are masterfully enhanced by the caramelized blend of onions, garlic, carrots, and celery, creating a velvety, keto-friendly sauce that pairs perfectly with the succulent meat. With minimal prep time and a melt-in-your-mouth finish after hours of braising, this luxurious recipe delivers gourmet flair with simplicity. Serve it steaming hot, ladled with the rich braising liquid, for an irresistible meal that’s as satisfying as it is elegant.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion, chopped
- 4 pieces Garlic cloves, minced
- 1 medium Carrot, chopped
- 2 pieces Celery stalks, chopped
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 1 piece Bay leaf
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
Instructions
Preheat your oven to 325°F (163°C).
Pat the lamb shanks dry with paper towels and season them generously with salt and black pepper.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
Once the oil is hot, add the lamb shanks two at a time, browning them on all sides. This should take about 8 minutes per batch. Remove the shanks from the pot and set aside.
In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 5 to 7 minutes.
Stir in the tomato paste and cook for 1 minute, allowing it to lightly caramelize.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.
Add the beef broth, bay leaf, rosemary, and thyme to the pot. Stir well to combine.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
Bring the pot to a simmer, cover it with a lid, and transfer it to the preheated oven.
Braised the lamb shanks in the oven for about 2 to 2.5 hours, or until the meat is tender and falls off the bone.
Once cooked, remove the pot from the oven. Taste and adjust seasoning with more salt and pepper if necessary.
Discard the bay leaf and herb sprigs before serving.
Serve the lamb shanks with some of the rich braising liquid and vegetables spooned over the top. Enjoy your keto-friendly braised lamb shank!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 16.2 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3203 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
