This recipe uses a beautiful, fresh (not cured) shank which you can get from your local butcher. (Be sure to ask him to score the fat for you.) I slow-cooked it in a casserole (covered with a well-fitting lid) in the oven, along with onions, garlic and stock. Afterwards, I made a gravy from the cooked down onions and juices, and cranked the heat up in the oven to puff that skin up for that all-glorious crackling. A 1kg /2.2lb / 35oz shank will sufficiently feed 4 people and should be enjoyed with my Keto Creamy Cauliflower Mash, so that the accompanying mustard gravy – which really makes the dish sing – can be mopped up. Be sure to check out the Side Dishes option on the site and choose your favourite one to enjoy alongside it. The 11g carbs per serving includes only the pork and gravy on this recipe, so while this may seem quite hefty to you, why not save this Sunday roast to break your fast if you are intermittent fasting.
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Carbs 11g | Fat 52g | Protein 42g
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Pork Shank with Mustard Gravy (Keto)
- 2 onions, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 500 g (17.6 oz) beef stock
- 1 kg (2.2 lb) pork shank, (fresh, not cured)
- salt and freshly ground black pepper
- 1 TB Dijon mustard
- Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4).
- Place the sliced onions and sliced garlic into a roasting dish or casserole and pour in the beef stock. (The casserole you use must have a well-fitting lid.)
- Season the prepped pork shank with salt and freshly ground black pepper and place into the casserole dish.
- Cover the roasting dish with a well-fitting lid and place in the oven for 4 hours.
- After 2 hours it will look like this. At this time, add a cup of hot water (not stock as the sauce will end up too concentrated).
- Check the casserole after 3 hours: Again, you don't want the stock to reduce too much as the onions burn - add another half cup of water.
- After 4 hours, remove the casserole from the oven. Gently place the pork into a clean, shallow roasting dish. Crank up the oven to MAX.
- Tip the onion and juices mixture into a small pan and use a hand blender to blitz well. You will notice that the onions as well as all the rendered fat (emulsifying into the stock) will turn the sauce a light, creamy colour once you start blitzing.
- If it is too thick, let it down with a splash of water. If it is too watery, reduce it over a moderate heat. whisking occasionally. You will notice that the gravy becomes darker and thicker as it reduces. Continue to reduce until you are happy with the consistency (which should be thick enough coat the back of a spoon.)
- Add the Dijon mustard and whisk well to combine. NOTE: It’s the emulsification of the rendered pork fat and stock that will make your gravy thick and glossy. The cooked down onions will add the 'body'.
- In the meantime, when the oven is at MAX, return the pork shank to the oven (uncovered) to allow the skin to puff and crisp, approx 5-10 minutes.
- To serve, slide away the crispy, puffed crackling and serve with the meat which should easily come off the bone.
- Serve with the gravy.
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 680Kcal / 2845kJ
Celery (may be found in store-bought beef stock - check label)
See all the Lazy Sunday recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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