Keto Lamb Shanks Recipe: A Slow-Cooked Delight!

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!

What Are Lamb Shanks?

If you’re not familiar with lamb shanks, let me break it down for you. Lamb shanks come from the lower leg of the lamb, and they’re known for being a tougher, more affordable cut of meat.

Because of this, lamb shanks need some special attention to become deliciously tender. The best way to cook them is by slow cooking—either braising or roasting. This method breaks down the tough fibers and transforms the meat into something incredibly soft and juicy.

One of the great things about lamb shanks is their flavor. The meat is rich and full of taste, which makes the sauce even more delicious.

And here’s a little bonus: the marrow inside the bone melts into the sauce as it cooks, adding even more depth and richness. We love getting those extra goodies for free!

What Wine to Use in the Red Wine Sauce?

Let’s talk about the secret to a great sauce. The base is a mix of dry red wine and beef broth, which creates a rich and flavorful foundation for these braised lamb shanks. As the sauce cooks, the wine evaporates, leaving behind a deep, robust flavor without any boozy taste.

When choosing a wine, any dry red will work, but I have a personal favorite. I love using a soft, fruity Merlot. It’s smooth and adds a nice balance to the sauce. However, if you don’t have Merlot on hand, a Cabernet Sauvignon is also a fantastic choice and will still give you a delicious sauce.

If you prefer not to use alcohol in your cooking, no worries! You can substitute the wine with an equal amount of beef broth. Vegetable broth can work too, but beef broth has a richer flavor and is a better match for this recipe.

In summary, go with a dry red wine you like to drink or stick with beef broth for an alcohol-free option. Both will help you create a flavorful and satisfying sauce.

Overview: How To Make Lamb Shanks?

Get ready to savor these incredibly delicious braised lamb shanks, slow-cooked to perfection in a flavorful broth. This recipe serves four and requires a total preparation time of 15 minutes, followed by a cooking time of about three hours. The key to this dish’s amazing taste lies in the rich combination of ingredients and the slow-cooking process that makes the lamb shanks tender and succulent.

To start, season four lamb shanks with sea salt and freshly cracked pepper. Sear them in a large pot or Dutch oven with olive oil until they are golden brown on all sides. This step locks in the flavors and gives the lamb a beautiful crust. After browning, remove the shanks and set them aside. In the same pot, sauté a mix of diced yellow onion, carrots, celery, turnip, parsnip, and garlic until they are well-browned and aromatic. This will take about ten minutes.

Next, deglaze the pot with two cups of red wine, allowing the liquid to reduce by half. Stir in three tablespoons of tomato paste and cook for another minute or two. Then, add 48 ounces of beef stock along with fresh thyme, rosemary, parsley, salt, and pepper. Combine everything well before returning the lamb shanks to the pot. Cover and cook in a preheated oven at 350°F (175°C) for about 2 to 2 1/2 hours, or until the lamb is fork-tender.

Once cooked, remove the lamb shanks from the pot and strain the vegetables. Reduce the remaining sauce over high heat for a few minutes until it thickens slightly. Serve the lamb shanks with the rich sauce drizzled over the top, optionally accompanied by a side of creamy risotto for a complete and satisfying meal. Enjoy the deep, layered flavors of this hearty dish!

Expert Tips for Cooking Lamb Shanks

1. Marinate for Depth of Flavor: Before you start cooking, marinate your lamb shanks overnight. Use a mixture of olive oil, garlic, rosemary, thyme, and a splash of red wine. This extra step allows the flavors to penetrate deeply into the meat, making each bite even more delicious.
2. Choose the Right Pot: Use a heavy, oven-safe pot with a tight-fitting lid, like a Dutch oven. This ensures even heat distribution and helps retain moisture during the long cooking process.
3. Brown in Batches: When searing the lamb shanks, do it in batches if necessary to avoid overcrowding the pan. Overcrowding can lead to steaming rather than searing, which prevents the development of that rich, caramelized crust.
4. Layer the Flavors: After searing the shanks, sauté your aromatics (onions, garlic, celery, and carrots) in the same pot. This deglazes the pan, incorporating all those tasty browned bits into your sauce.
5. Wine Selection Matters: Opt for a dry red wine with good acidity for your braising liquid, such as Cabernet Sauvignon or Merlot. Avoid overly sweet wines, which can make the sauce cloying.
6. Low and Slow: Patience is key. Cook the shanks at a low temperature, around 325°F (160°C). This slow, gentle braising breaks down the tough connective tissue, resulting in tender, succulent meat.
7. Mind the Sauce Consistency: Midway through cooking, check the consistency of your sauce. If it’s too thin, remove the lid for the last hour to allow it to reduce. If it’s too thick, add a bit more broth or wine to reach your desired consistency.
8. Fresh Herbs at the End: Stir in a handful of fresh herbs, like parsley or mint, just before serving. This brightens the dish and adds a fresh contrast to the rich, hearty flavors.
9. Rest Before Serving: Once cooked, let the lamb shanks rest in the braising liquid off the heat for about 15 minutes. This helps the meat reabsorb some of the juices, making it even more moist and flavorful.

What to Serve with Lamb Shanks? 

• Roasted Vegetables Medley
• Beef and Broccoli
• Baked Potato
• Spaghetti Stuffed Garlic Bread 
• Cornbread Casserole

Guide to Store Leftovers

• Make-Ahead: While this dish is best enjoyed right after cooking, you can keep it warm over very low simmering heat for up to an hour before serving.
• How to Store: If you have leftovers, cover and store the lamb shanks in the sauce in the refrigerator for 3-4 days. For longer storage, you can freeze them for up to 3 months. Just remember to thaw them in the refrigerator for a day before reheating.
• How to Reheat: To reheat, place the desired number of lamb shanks and some sauce in a pot or baking dish. Cover and heat in the oven at 350°F (175°C) for 20-25 minutes, or until they’re hot all the way through.

How to Thicken the Gravy?

First, let the liquid in your pot simmer gently for around 10 minutes. This helps it get thick and shiny like gravy.

But if you’re in a hurry, here’s a little cheat: Grab 2-3 tablespoons of cornstarch and mix it with about 1/4 cup of the sauce from your pot. Stir until it’s all dissolved and smooth. Then pour this mixture, which we call a “slurry,” into your simmering sauce. Stir it up quickly so it blends in nicely.

Let everything simmer together for another 4-5 minutes, or until it gets as thick as you like. Then pour it all over your lamb shanks when you serve them up! It’s that easy to make your gravy just right.