Slow-cooked Lamb Shanks (Keto)

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.
 

– – – – – – PER SERVING – – – – – –
Carbs 11g | Fat 42g | Protein 60g
– – – – – – – – – – – – – – – – – – – – –


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Slow-cooked Lamb Shanks (Keto)

Delicious slow-cooked lamb shanks in a herby tomato sauce - coming in at 11g carbs per serving and ideal over Creamy Cauliflower Mash (mash not included in macros).
Course Main Dish
Cuisine General
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 2

Per serving

Calories: 670kcal | Carbohydrates: 11g | Protein: 60g | Fat: 42g

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.

A new-and-improved version of this delicious recipe features in my cookbook LAZY 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

Slow-cooked Lamb Shanks (Keto)
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Slow-cooked Lamb Shanks (Keto)
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Nutritional Information per serving
Calories                         670Kcal / 2803kJ
Fat                                 42g
Carbohydrates              11g
Protein                           60g

Allergens
Sulphites




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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.
 
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.



4 Comments

    1. 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.

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