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Keto Lamb Shanks Recipe

By: Author Anne Carter

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Hey there, it’s Anne! Back with another cherished family favorite straight from my kitchen. Get ready for a taste sensation that’s always a hit at our gatherings: The Keto Lamb Shanks Recipe.

This dish is a testament to the beauty of slow cooking, as tender lamb shanks meld with aromatic herbs and spices to create a symphony of flavors. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress with its simplicity and depth of flavor.

Get ready to embark on a journey of culinary delight as we guide you through the process of creating succulent lamb shanks that will have your guests coming back for more.

Let’s dive in and discover the magic of this timeless dish!

Lamb Shanks Recipe A Slow-Cooked Delight

keto lamb Shanks Recipe

Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow cooked in an amazingly flavored broth.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Calories: 511kcal
Author: Anne Carter
Servings: 4

Equipment

  • Large Pot
  • Tongs
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon
  • Measuring Cups
  • Mixing Bowls

Ingredients

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 peeled and medium diced yellow onion
  • 2 peeled and medium diced carrots
  • 2 medium diced ribs of celery
  • 1 peeled and medium diced turnip
  • 1 peeled and medium diced parsnip
  • 4-5 garlic cloves
  • 12-15 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 small bunch of parsley
  • 2 cups of red wine
  • 3 tablespoons tomato paste
  • 48 ounces beef stock
  • Sea salt and fresh cracked pepper

Instructions

  • Preheat your oven to 350°F (175°C).
  • Season the lamb shanks generously with salt and pepper.
  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Sear the lamb shanks until golden brown on all sides, about 3-4 minutes per side.
  • Remove the browned lamb shanks and set them aside.
  • Add diced onions, carrots, celery, turnip, parsnip, and garlic to the pot.
  • Sauté the vegetables, stirring occasionally, until they are well-browned, about 10 minutes.
  • Deglaze the pot with red wine, reducing the liquid by half.
  • Stir in tomato paste, then add beef stock, parsley, thyme, rosemary, salt, and pepper.
  • Return the lamb shanks to the pot, cover, and braise in the oven for 2 to 2 1/2 hours.

Nutrition

Calories: 511kcal | Carbohydrates: 26g | Protein: 48g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 127mg | Sodium: 983mg | Potassium: 1768mg | Fiber: 5g | Sugar: 10g | Vitamin C: 27mg | Calcium: 125mg | Iron: 6mg
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What to Serve with Lamb Shanks? 

What to Serve with Lamb Shanks 

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