Low Carb Braised Lamb Shank
Delight in the rich, comforting flavors of this Low Carb Braised Lamb Shank recipe, a perfect centerpiece for any meal. Slow-cooked to tender perfection, these lamb shanks are infused with the robust taste of fresh rosemary and thyme, paired with a medley of aromatic vegetables like onion, celery, and carrot. A savory blend of tomato paste, dry red wine, and beef stock creates a luscious, reduced sauce that elevates every bite while keeping carbohydrates minimal. With just a few simple steps, this recipe transforms the humble lamb shank into a gourmet dining experience, ideal for keto and low-carb lifestyles. Serve up this satisfying dish with the sauce drizzled over top for a meal that’s both elegant and wholesome.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large, chopped onion
- 2 stalks, chopped celery
- 1 large, chopped carrot
- 4 cloves, minced garlic
- 2 teaspoons, chopped fresh rosemary
- 2 teaspoons, chopped fresh thyme
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 2 pieces bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks with salt and black pepper on all sides.
Heat olive oil in a large oven-safe pot over medium-high heat.
Sear the lamb shanks in the pot until browned on all sides, about 8-10 minutes. Remove the shanks and set aside.
In the same pot, add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables start to soften.
Add minced garlic, rosemary, and thyme. Continue cooking for another 2 minutes until fragrant.
Stir in the tomato paste and cook for an additional 1-2 minutes.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Return the lamb shanks to the pot and add the beef stock and bay leaves.
Bring the mixture to a simmer, then cover the pot and transfer to the preheated oven.
Braise the lamb shanks in the oven for about 2.5 to 3 hours or until the meat is tender and falling off the bone.
Carefully remove the pot from the oven. Transfer the lamb shanks to a serving dish and cover to keep warm.
Place the pot over medium heat and reduce the sauce to your desired thickness, seasoning with additional salt and pepper if necessary.
Serve the lamb shanks with the reduced sauce drizzled over the top and enjoy your low carb meal!
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7900 mg | 343% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 18.0 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3278 mg | 70% | |
*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.
