These keto lamb shanks are the ultimate comfort food. Whether you cook them long and slow in a slow cooker or quickly in a pressure cooker, the result is meltingly tender meat coated in a rich, mouthwatering sauce. Perfect for a hot evening meal, this recipe is low-carb, keto-friendly, and bursting with flavor.
For more delicious keto lamb recipes, try my hearty keto lamb stew, my keto lamb sticky ribs, or easy lamb bone broth.
Why You’ll Love This Recipe
- Tender and delicious: The lamb shanks are incredibly tender and tasty, thanks to the slow cooking process and the rich sauce.
- Versatile cooking methods: Depending on your preference and time constraints, you can make this recipe in a pressure cooker, slow cooker, or oven.
- Easy to make: You can have a delicious and satisfying meal with just a few simple steps.
- Keto-friendly: This recipe is low-carb and perfect for ketogenic diets.
Cooking Methods For Keto Lamb Shanks
Slow Cooker Lamb Shanks
The slow cooker is your friend for tender, fall-off-the-bone lamb shanks. Brown the shanks, place them in the slow cooker, and add the sauce ingredients. Cook on high for 6 hours or low for 8 hours, and enjoy the rich, developed flavors.
Pressure Cooker Lamb Shanks
If you’re short on time, the pressure cooker is the way to go. It produces incredibly tender lamb shanks in just 50 minutes of cooking time.
Oven-Baked Lamb Shanks
Would you prefer to use your oven? No problem! After browning the shanks, place them in a roasting pan, add the sauce, cover tightly with foil, and bake at 160°C/320°F for 1 ½ – 2 hours.
Ingredients
This recipe uses simple, low-carb ingredients to create a delicious and satisfying meal. Here’s what you’ll need:
- Olive Oil: Used to brown the lamb shanks and sauté the vegetables.
- Lamb Shanks: Choose shanks that are about 2 ½ – 3 pounds (4 pieces).
- Garlic and Onion: These aromatics add depth of flavor to the sauce.
- Celery: Provides a subtle savory note and a bit of texture.
- Rosemary: A classic herb that pairs perfectly with lamb.
- Salt and Pepper: Essential seasonings to enhance the flavors.
- Lamb Broth: Creates a rich and flavorful base for the sauce.
- Diced Tomatoes: Adds a touch of acidity and sweetness to the sauce.
How To Make Keto Lamb Shanks
- Brown the Lamb Shanks: Heat half the olive oil in your pressure cooker over high heat. Brown the lamb shanks on all sides and set aside.
- Sauté the Vegetables: Add the remaining olive oil to the pressure cooker. Sauté the garlic, onion, celery, and rosemary until fragrant.
- Create the Sauce: Add salt, pepper, lamb broth, and diced tomatoes to the pressure cooker. Mix well.
- Pressure Cook the Shanks: Return the lamb shanks to the pressure cooker, ensuring they are coated in the sauce. Seal the lid and cook on high pressure for 50 minutes.
- Depressurize and Reduce: Allow the pressure cooker to depressurize naturally for 15 minutes. Remove the lid and set the shanks aside, covering them with foil to keep warm.
- Finish the Sauce: Place the pressure cooker back on high heat and reduce the sauce for about 10 minutes until thickened.
- Serve: Serve the lamb shanks with your favorite keto-friendly sides, such as buttery cauliflower mash.
Note: To make your keto lamb shanks In the slow cooker, follow all the instructions except place the ingredients in a slow cooker for 8 hours on low instead of a pressure cooker.
Frequently Asked Questions
Lamb shanks can be stored in the fridge for up to one week or frozen for up to three months.
Yes. Feel free to add other vegetables, such as carrots, mushrooms, or zucchini.
Lamb shanks pair well with a variety of sides, such as cauliflower mash, roasted vegetables, or a simple green salad.
Keto Lamb Shanks
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Ingredients
- 1/4 cup olive oil
- 2.5 pounds lamb shanks 4 shanks
- 2 cloves garlic finely chopped
- 1 medium onion diced
- 2 sticks celery diced
- 2 tablespoons Rosemary fresh
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup lamb broth
- 14 ounce diced tomatoes
Instructions
- Place your pressure cooker over high heat and add half of the olive oil.1/4 cup olive oil
- Brown the shanks and set aside.2.5 pounds lamb shanks
- Add the remaining oil to the pressure cooker and add the garlic, onion, celery and rosemary. Saute until fragrant.2 cloves garlic, 1 medium onion, 2 sticks celery, 2 tablespoons Rosemary
- Add the salt, pepper and Lamb Broth, mix well, Then add the diced tomatoes.1 teaspoon salt, 1/2 teaspoon pepper, 1 cup lamb broth, 14 ounce diced tomatoes
- Return the shanks to the pressure cooker and ensure they are coated in the sauce.
- Place the lid on the cooker and set to high pressure. Cook for 50 minutes.
- Turn off the heat and allow to the cooker to depressurize for 15 minutes.
- Remove the lid and take the shanks from the sauce, set aside and cover with foil to keep warm.
- Place the pressure cooker over high heat for 10 minutes to reduce the sauce.
- Serve your shanks with a side of Buttery Cauliflower Mash.
Notes
Nutrition
