Braised Lamb Shanks
A hearty American-style lamb dish with a rich velvety sauce, perfect for a keto meal.
Ingredients
- ●2 Lamb shanks2 pounds
- ●2 tablespoons Olive oil
- ●1 Yellow onion
- ●3 cloves Garlic
- ●2 tablespoons Tomato paste
- ●1 cup Red wine
- ●2 cups Beef broth
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shanks with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shanks until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Reduce heat to medium and add the yellow onion to the pot.
- 7
Cook until the onion is softened, about 5 minutes.
- 8
Add the garlic and cook for 1 minute.
- 9
Add the tomato paste and cook for 1 minute.
- 10
Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- 11
Return the lamb shanks to the pot and bring to a boil.
- 12
Cover the pot and transfer it to the preheated oven.
- 13
Braise the lamb for 2 1/2 hours, or until tender.
- 14
Remove the pot from the oven and let it cool slightly.
- 15
Serve the lamb shanks with the rich velvety sauce spooned over the top.