Braised Lamb Shanks

Braised Lamb Shanks is a rich and flavorful Lebanese dish that boasts tender, fall-off-the-bone meat infused with aromatic spices and a savory sauce. Perfectly suited for a keto diet, this dish combines hearty ingredients to create a comforting meal.

Ingredients

• Lamb shanks - 2 pieces (about 1 kg total)
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 4 cloves, minced
• Carrots - 1 medium, chopped
• Celery - 1 stalk, chopped
• Tomato paste - 2 tablespoons
• Chicken broth - 500 ml
• Red wine - 150 ml (optional, can substitute with additional broth)
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Allspice - 1/2 teaspoon
• Bay leaves - 2
• 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, oven-safe pot, heat the olive oil over medium-high heat.
3. Season the lamb shanks with salt and black pepper, then sear them in the pot until browned on all sides, about 8-10 minutes total. Remove and set aside.
4. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
5. Stir in the tomato paste, cumin, cinnamon, and allspice, cooking for another 2 minutes.
6. Deglaze the pot by adding the red wine (or additional broth), scraping up any brown bits from the bottom.
7. Return the lamb shanks to the pot and add the chicken broth and bay leaves. Bring to a simmer.
8. Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
9. Once done, remove the pot from the oven and let it rest for 10 minutes before serving.
10. Garnish with fresh parsley and serve hot.

Nutrition

• Calories: 450
• Protein: 50 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in high-quality protein, supporting muscle health.
• Contains essential vitamins and minerals, including iron and zinc.

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