Slow-cooked lamb shanks with rosemary
Three hours and the meat comes away from the bone with a spoon — and the sauce is only the cooking liquid reduced, with nothing added to thicken it.
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Ingredients
For the whole dish · serves 4
- Lamb shanks2¼ lb
- Chicken stock16 fl oz
- Onion3½ oz
- Garlic cloves4
- Rosemaryfour sprigs
- Olive oil2 tbsp
- Sea saltto taste
Served with
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+3g net · 120 kcal · 20 min · together 6g net, 519 kcal
Method
6 steps · 180 minutes
- Heat the oven to 300F. Season the shanks heavily and brown them in the oil on every side, one or two at a time.
- Ten minutes of browning is where the color of the finished sauce comes from. Rushed, it stays gray for three hours.
- Soften the onion and whole garlic cloves in the same pot for 5 minutes.
- Return the shanks with the rosemary and the stock. The liquid should come a third of the way up, no more.
- Cover and cook 2½ hours, turning the shanks once at the halfway point so the exposed side does not dry.
- Lift them out and reduce the juices hard for 5 minutes until they coat a spoon. There is enough gelatin from the bone that nothing else is needed to thicken it.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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