“Its not quite spring yet (despite what the blooming beautiful daffodils say), so here is a lovely idea to slow cook on a lazy Sunday. I served our lamb shanks over Creamy Cauliflower Mash, but I have not included the mash in the macros as you may have your own yummy side dish to mop up the lovely herby tomato sauce. (PS – here is a Cheesy Celeriac Mash you might also like). While two shanks could feed 4 people, I couldn’t possibly share my lamb with anyone, so this recipe is based on serving two. If 11g carbs per serving (which includes the sauce) seems a little hefty to you, simply stretch this recipe to serve 4 and halve the macros accordingly, OR… tuck into your shank and use the sauce a bit more sparingly. It freezes well.” – 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 Slow cooked Lamb Shanks…
The keto diet emphasizes high-fat, moderate-protein, and low-carbohydrate intake, making this mouthwatering meal an ideal choice for those following this eating plan.
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Lamb shanks, a fatty and flavourful cut of meat, are the star of this dish, providing a rich source of healthy fats and protein without the excess carbohydrates. The slow-cooking process allows the lamb to become tender and succulent, enhancing its taste and nutrient content.
The herby tomato gravy complements the lamb shanks beautifully. Tomatoes are relatively low in carbs and high in vitamins and antioxidants, while the addition of herbs brings a burst of flavour without contributing to the carb count.
Indulging in this delightful, low-carb, high-fat meal allows keto enthusiasts to relish the pleasure of good food while staying true to their dietary objectives.
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 Slow cooked Lamb Shanks dish, as well as all the Lazy Sunday Cooking recipes on Fats of Life®.
Slow-cooked Lamb Shanks
Per serving
Equipment
Ingredients
- 2 TB lard
- 2 lamb shanks
- 1/2 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 100 g (3.5 oz) chestnut mushrooms, finely chopped
- 60 g (2.1 oz) dry red wine
- 400 g (14.1 oz) chopped tomatoes
- 1 TB tomato concentrated puree
- 250 g (8.8 oz) beef stock
- 1 bunch fresh rosemary sprigs
- 1 bunch fresh thyme sprigs
- salt and freshly ground black pepper
- fresh thyme, to garnish
Instructions
- Melt half the lard in a large pan or wok and brown the lamb shanks on all sides until golden and caramelised. Transfer them to your slow cooker.
- In the meantime, prepare your remaining ingredients.
- Add the second tablespoon lard to the same pan or wok and cook the onions over moderate heat until softened. Add the garlic and cook until the onions start to caramelise. Stir regularly to avoid the garlic burning. Tip in the chopped mushrooms and cook on high heat until they release all their moisture and start to caramelise.
- Pour in the red wine and stir well until the wine cooks out and evaporates.
- Add the chopped tomatoes, tomato paste and beef stock and gently heat through, allowing the mixture to reduce by one-third.
- Pour the mixture into the slow cooker over the lamb shanks and add the rosemary and thyme. (You could tie the sprigs together using butcher's string for easier removal.)
- Cover and turn on the slow cooker. Cook for 3 hours, spooning the sauce over the shanks every hour or so. I also gently turn the shanks a few times.
- After 3 hours, gently remove the shanks from the slow cooker and set aside to keep warm. Remove and discard the sprigs of herbs from the sauce (most leaves will fall away, but you want to remove the stalks). Use a hand blender to blitz the sauce until smooth. For a more intense flavour, reduce the sauce in a small pan on the stove top to a thicker consistency.
- Season the lamb and the sauce with salt and freshly ground black pepper and serve garnished with additional fresh thyme. I loved this on cauliflower mash, or any other keto-friendly side veg to mop up that lovely sauce. See the intro head note for a link to my Creamy Cauliflower Mash recipe here on Fats of Life. Please note the mash is not included in the macros.
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             670Kcal / 2803kJ
Fat                 42g
Carbohydrates       11g
Protein              60g
Allergens
Sulphites
See all the Lazy Sunday Cooking 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.
4 Comments
Hello – should my slow cooker (Rival) be on low or high for this recipe?
Mine also only has two options LOW and HIGH. I had it on high for the first half of the time and just monitored it (as you want a “low and slow” approach to cooking the lamb). If you find it is too intense a heat, drop it to low.
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
Thank you!