Servings: 4
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 4 lamb shanks (about 1 lb each)
  • Salt and black pepper, to taste
  • 3 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 cups beef or chicken broth (low-sodium)
  • 1 cup dry red wine (optional, or substitute with additional broth)
  • 2-3 sprigs fresh rosemary (or 1-2 tsp dried rosemary)
  • 2-3 sprigs fresh thyme (or 1-2 tsp dried thyme)
  • 1 bay leaf
  • Zest of 1 lemon (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Season the Lamb Shanks: Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
  3. Sear the Lamb Shanks: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear on all sides until browned, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
  4. Sauté Garlic: In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant.
  5. Add Broth and Wine: Pour in the broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the rosemary, thyme, and bay leaf.
  6. Braise the Lamb: Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Braise for about 1.5 to 2 hours, or until the lamb is tender and easily pulls away from the bone.
  7. Serve: Once cooked, remove the pot from the oven. Discard the bay leaf and herb sprigs. Plate the lamb shanks and drizzle some of the cooking liquid over the top. Garnish with lemon zest for a fresh touch.

Nutritional Information (per serving)

  • Calories: 460 kcal
  • Protein: 38g
  • Fat: 32g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Net Carbs: 4g

Enjoy this rich and hearty keto dish that pairs tender lamb shanks with aromatic rosemary and garlic!