“This pork shank with mustard keto gravy recipe uses fresh (not cured) pork shank which you can get from your butcher. Be sure to ask him to score the fat for you. I slow-cook it here in a casserole (covered with a well-fitting lid), along with onions, garlic and stock. Then, I make a gravy from the cooked down onions and juices, and crank the heat up to puff that skin up for that glorious crackling. A 1kg /2.2lb / 35oz shank will sufficiently feed 4 people and can be enjoyed with my Creamy Cauliflower Mash, so the accompanying gravy can be mopped up.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Pork Shank with Mustard Keto Gravy…
Pork is a protein-rich food, and this is essential for building and repairing tissues, supporting muscle growth, and maintaining overall bodily functions. The fats present can help keep you feeling full and satisfied, which is essential on a keto diet that relies on high-fat consumption for energy.
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One of the key principles of the keto diet is to restrict carbohydrate intake to induce a state of ketosis. Pork shank is naturally low in carbohydrates, which makes it a keto-friendly choice.
Pork contains various essential nutrients such as vitamins and minerals. For example, it provides B vitamins (e.g., B12, niacin, thiamine) and minerals like iron, zinc, and selenium. These nutrients are crucial for energy metabolism, immune function, and overall health.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Pork Shank with Mustard Keto Gravy dish, as well as all the Roasts and Lazy Sunday Cooking recipes on Fats of Life®.
Pork Shank with Mustard Gravy
Per serving
Equipment
Ingredients
- 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
Instructions
- 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.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 680Kcal / 2845kJ
Fat 52g
Carbohydrates 11g
Protein 42g
Allergens
Mustard
Sulphites
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.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx