📝 About This Recipe
This keto-friendly masterpiece features succulent lamb shanks slow-cooked until the meat effortlessly falls off the bone in a rich, velvety red wine reduction. Drawing inspiration from rustic French country cooking, this dish swaps traditional root vegetables for aromatic aromatics and a dry Cabernet to keep carbs low without sacrificing depth. It is the ultimate comfort food for a sophisticated dinner party or a cozy night in, offering a luxurious mouthfeel and a symphony of herbal notes.
🥗 Ingredients
The Lamb
- 4 pieces Lamb Shanks (trimmed of excess fat, roughly 12-14 oz each)
- 1 tablespoon Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil (for high-heat searing)
Aromatics & Braising Liquid
- 2 tablespoons Butter (unsalted)
- 1/2 cup Onion (finely diced (small amount for flavor to keep carbs low))
- 2 stalks Celery (finely diced)
- 6 cloves Garlic (smashed and peeled)
- 1.5 cups Dry Red Wine (Cabernet Sauvignon or Merlot preferred)
- 2 cups Beef Bone Broth (low sodium)
- 2 tablespoons Tomato Paste (for richness and color)
Herbs & Finishing
- 3 sprigs Fresh Rosemary (whole)
- 5 sprigs Fresh Thyme (whole)
- 2 pieces Bay Leaves (dried)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the lamb shanks dry with paper towels to ensure a perfect sear, then season generously with salt and pepper on all sides.
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2
Heat the avocado oil in a large heavy-bottomed Dutch oven over medium-high heat. Once the oil is shimmering, add the shanks in batches if necessary.
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3
Sear the lamb for about 3-4 minutes per side until a deep, golden-brown crust forms. Remove the shanks and set them aside on a plate.
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4
Reduce the heat to medium and add the butter to the pot. Stir in the onion and celery, sautéing for 5 minutes until softened and translucent.
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5
Add the smashed garlic cloves and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark brick red and smells toasted.
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6
Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. This is where the deep flavor lives!
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7
Let the wine simmer and reduce by half, which should take about 5-7 minutes. This concentrates the sauce and cooks off the raw alcohol taste.
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8
Return the lamb shanks to the pot, nestling them into the aromatics. Pour in the beef bone broth until the shanks are about 3/4 submerged.
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9
Add the rosemary, thyme, and bay leaves. Bring the liquid to a gentle simmer on the stovetop.
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10
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
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11
Bake for 2.5 to 3 hours. Every hour, carefully turn the shanks to ensure even cooking and moisture distribution.
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12
Check the lamb; it should be 'fork-tender' and pulling away from the bone. Carefully remove the shanks to a warm platter and tent with foil.
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13
Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Simmer the liquid over medium-high heat for 10-15 minutes until it thickens into a glossy sauce.
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14
Taste the sauce and adjust seasoning with salt and pepper. Pour the reduction over the shanks and garnish with fresh parsley before serving.
💡 Chef's Tips
Always pat the meat dry before searing; moisture is the enemy of a good crust. Use a dry wine like Cabernet or Malbec to keep the sugar content low for keto diets. If the sauce isn't thickening enough, whisk in a tiny pinch of xanthan gum (1/4 tsp) while simmering. For even better flavor, make this a day in advance; the flavors develop beautifully overnight in the fridge. Don't skip the tomato paste—it provides the 'umami' base that replaces the sweetness of traditional carrots.
🍽️ Serving Suggestions
Serve atop a bed of creamy cauliflower mash with extra butter and garlic. Pair with sautéed garlic butter green beans or roasted asparagus for a crunch. A glass of the same dry red wine used in the recipe makes an excellent companion. Add a spoonful of gremolata (lemon zest, garlic, and parsley) on top for a bright acidic finish. Serve with a side of wilted spinach to soak up the extra red wine reduction.