These braised lamb shanks have tender, fall-off-the-bone meat. They're coated in a rich sauce made with red wine, crushed tomatoes, and stew vegetables. Low carb, keto, and gluten free.
Add shanks to the pot in a single layer and cook for about 5 minutes until the bottom is nicely browned. Flip and repeat with the other side for about 4 minutes. Transfer the shanks to a large bowl.
Add carrots, celery, onions, and garlic to the pot. Cook until softened, a few minutes, stirring occasionally.
Uncover and transfer only the shanks to serving dishes. Tent with foil to keep them warm. Increase heat to medium and boil the liquid in the pot until thickened to a sauce-like consistency, about 15 minutes, stirring frequently.
This recipe yields 9.5 g net carbs per serving (1 lamb shank or half of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 29g||45%|
|Saturated Fat 9g||45%|
|Trans Fat 0g|
|Total Carb 13.5g||5%|
|Dietary Fiber 4g||16%|