Braised Lamb Shanks

Braised Lamb Shanks are tender, flavorful cuts of meat slow-cooked in a rich Italian sauce, perfect for a cozy dinner. This low-carb dish pairs wonderfully with roasted vegetables for a satisfying meal.

Ingredients

• Lamb shanks - 2 (approximately 900g total)
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 small, diced
• Celery - 1 stalk, diced
• Crushed tomatoes - 400g (1 can)
• Red wine - 150ml
• Beef broth - 250ml
• Dried oregano - 1 teaspoon
• Dried rosemary - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 160°C (320°F).
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Season the lamb shanks with salt and pepper, then sear them in the hot oil until browned on all sides, about 8-10 minutes. Remove the shanks and set aside.
4. In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
5. Add the minced garlic and cook for an additional minute until fragrant.
6. Pour in the red wine, scraping the bottom of the pot to deglaze, and let it simmer for 2-3 minutes.
7. Stir in the crushed tomatoes, beef broth, oregano, and rosemary, and bring the mixture to a simmer.
8. Return the lamb shanks to the pot, making sure they are submerged in the sauce.
9. Cover the pot and transfer it to the preheated oven. Braise for about 1.5 hours or until the lamb is fork-tender.
10. Remove from the oven, garnish with fresh parsley, and serve with your choice of low-carb side.

Nutrition

• Calories: 610
• Protein: 50 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 180 mg
• Total Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals such as iron and zinc.

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