Low-Carb Braised Lamb Shanks

Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Season the lamb shanks with salt and pepper.
Note: Each lamb shank I used was about 400 grams (14.1 oz) and will yield about 60% meat. If you're viewing this recipe from the KetoDiet app, you will see net weight per edible parts (meat) only. For notes about how to calculate macros in this recipe, check the recipe post above.

Step 2Peel and dice the onion and mince the garlic. Peel and slice the carrot and chop the celery.

Step 3Grease a large casserole dish with avocado oil (or ghee). Add the lamb shanks and cook on high from all sides for a few minutes until browned.

Step 4Once browned, transfer the lamb to a plate. Browning the lamb will add fantastic flavor! (Note: If you're planning to make these in a slow cooker, check the recipe tips in the post above.)

Step 5Add the onion and cook for about 3 to 5 minutes. Mix frequently scraping the bottom of the pan to combine with the browned juices from the lamb. Add the garlic, carrot and celery, stir again, and cook for a minute.

Step 6Pour in the wine and stock. Add the cinnamon (you can use 2 cinnamon sticks or ¹/₂ tsp ground cinnamon), bay leaves and rosemary.

Step 7Place in the oven and cook for 2 ¹/₂ to 3 hours. Once baked, remove from the oven, remove the lid and let it cool down for a few minutes.

Step 8This braised lamb is best served with cauliflower mash. Try with Keto Creamy Cauliflower Mash, Cauliflower Mash with Roasted Garlic & Thyme, or Keto Celeriac Cauli-Mash.

Step 9To store, let it cool down and refrigerate for up to 4 days. The cooked meat can also be frozen in a sealed container for up to 3 months.