Zero-Carb Carnivore Braised Lamb Shanks are simply amazing.
The meat is tasty, succulent, super tender and literally falls away from the bone. Pure deliciousness.
Shanks need time and patience. But when the result is this sublime, neither time nor patience should get in the way.
This recipe is perfect for keto and low carb too. Lamb Shanks pair well with Keto Mixed Veg Stir-Fry Rice, Low Carb Swede Purée, Broccoli With Low Carb Veloute, Low Carb Cauliflower Mash. And why not serve them alongside my super-popular Low Carb Yorkshire Puddings.
How to Make Zero-Carb Carnivore Braised Lamb Shanks
Shanks are the lower part of a lamb’s legs. In pasture-grazing animals, the legs work overtime, so the meat is tough and full of connective tissue. Such tough meat cannot be pan-fried or grilled. It has to be cooked long and slow, to enable collagen to develop and coat the strands of meat, which then become incredibly moist and tender.
A slow cooker is very helpful. Don’t have one? The same instructions apply. Just keep an eye on the liquid level – topping up as necessary, and flip the shanks from time to time.
Start by searing the meat on all sides. Then add everything else and set the timer. It is as simple as that.
I urge you not to omit the white wine. It can be the cheapest you find – it doesn’t really matter, as long as it’s dry or extra dry. I know it’s not ‘carnivore’, but cooking with wine elevates every type of meat, and shanks are no exception.
The saying “good things come to those who wait” could not be more appropriate.
Enjoy!
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Zero-Carb Carnivore Braised Lamb Shanks
Ingredients
- 2 lamb shanks
- 30 g ghee or butter
- 150 ml white wine - dry or extra dry
- ½ tsp fine himalayan pink salt (U.S option HERE)
- ⅛ tsp white pepper
- 1 tsp Dijon mustard
- ½ TBSP thyme
- ½ beef stock cube - organic (U.S. option HERE)
Instructions
- using a Ninja Foodi Max Multi-Cooker with Sear/Sautée mode, heat ghee/butter, add the shanks, and brown all sides.2 lamb shanks, 30 g ghee or butter
- dissolve stock cube in a jug with 150ml hot water, mix in remaining ingredients, stir, and pour over the shanks.½ tsp fine himalayan pink salt, ⅛ tsp white pepper, 1 tsp Dijon mustard, ½ TBSP thyme, ½ beef stock cube, 150 ml white wine
- start Slow Cooker mode, High - 7.5 hours.
- in the last hour, scrape any sticky collagen that may have settled on the bottom of the pan, and flip the shanks a few times; add a little water if necessary.
- serve immediately, drizzled with the the pan juices.
Notes
Nutrition
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great recipe but 7.5 hours is a little to long at high temp for a slow cooker
That depends on how you like your meat. I prefer it falling off the bone.