Braised Lamb Shanks with Red Wine and Rosemary

Why This Is Strictly Keto

Lamb shanks braised low and slow in red wine and broth develop a naturally rich, thick sauce without any flour-based roux — the classic thickener is skipped here in favor of a long reduction. Carrots, celery, onion, garlic, and rosemary round out the pot, and everything that goes in is a real, unprocessed ingredient.

Ingredients

• 4 lamb shanks (about 3.5–4 lbs total)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 garlic cloves, smashed
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Sear the lamb: Preheat oven to 325°F (163°C). Pat the lamb shanks dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the shanks on all sides until deeply browned, about 8–10 minutes total. Remove and set aside.

2. Sauté the vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 6 minutes. Add the garlic and cook 1 minute more.

3. Deglaze: Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer for 3–4 minutes to reduce slightly.

4. Add the braising liquid: Stir in the beef broth, tomato paste, rosemary, thyme, and bay leaf.

5. Braise: Return the lamb shanks to the pot, nestling them into the liquid (it should come at least halfway up the shanks). Cover and transfer to the oven. Braise for 2 to 2.5 hours, until the meat is fork-tender and pulling away from the bone.

6. Reduce the sauce: Remove the shanks and keep warm. Skim excess fat from the surface of the braising liquid, discard the herb stems and bay leaf, and simmer the sauce on the stovetop for 10–15 minutes to thicken and concentrate the flavor.

7. Serve: Return the shanks to the pot to coat in the reduced sauce, or plate the shanks and spoon the sauce generously over the top.

Nutritional Info (per serving, approximate)

Tips

• Searing the shanks well before braising builds the deep flavor base for the whole dish — don’t rush this step.
• The braising liquid should reach at least halfway up the shanks; top up with extra broth if needed.
• Leftover sauce is excellent spooned over roasted cauliflower or a simple green vegetable the next day.