Rosemary and Red Wine Braised Lamb Shanks

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Back when I first studied any cooking formally, Braised Lamb Shanks similar to these Rosemary and Red Wine Braised Lamb Shanks were one of the first things we learned how to make and which I fell in love with. I’ve made them all different ways but this basic tried and true recipe has always been my favourite and incidentally happened to already be almost 100% keto and low carb friendly. I also tweaked it a bit to make these Rosemary and Red Wine Braised Lamb Shanks.

To kick it up a notch and make it even easier, these are made in the Instant Pot using pressure cook but can also be made in a slow cooker or you can go old school and do it in the oven like I first did all those years ago.

These Rosemary and Red Wine Braised Lamb Shanks are so delicious, tender and literally just fall off the bone! I gave Caleb his and a fork and he asked me how he was supposed to cut it without a knife. I grabbed the end of the bone and gently pulled and the whole bone came out completely clean leaving the tender meat behind.

Needless to say Caleb was in love and luckily lamb shanks are so nice and cheap too because it means we can make this quick and easy meal whenever we want! Lamb shanks are readily available both at butchers and supermarkets and you can save the bones which are great for making bone broth like this Beef Bone Broth recipe!

Although we made these Rosemary and Red Wine Braised Lamb Shanks using pressure cooking, there are alternative instructions for the slow cooker and oven too, so anyone can enjoy these Rosemary and Red Wine Braised Lamb Shanks whenever they please.

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Rosemary and Red Wine Braised Lamb Shanks

Lamb shanks in a rich savoury sauce, done in the multicooker (Instant Pot) using pressure cook setting but which can also be done in the slow cooker or oven.

Course Dinner, Lunch, Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword keto crock pot recipes, keto instant pot recipes, keto lamb recipes, keto pressure cooker recipes, keto slow cooker recipes, lchf instant pot recipes, lchf lamb recipes, low carb crock pot recipes, low carb instant pot recipes, low carb lamb recipes, low carb nikki, low carb pressure cooker recipes, low carb slow cooker recipes, paleo lamb recipes, rosemary and red wine braised lamb shanks

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories 527.7kcal

Ingredients

• 4 lamb shanks
• 1 tbsp butter sub with ghee or coconut oil for paleo
• 1 carrot, finely diced
• 1 onion, finely diced
• 2 celery sticks, finely diced
• 1 tbsp tomato paste
• 1 cup red wine
• 2 cups beef bone broth or can sub with beef stock
• 1 tbsp chopped fresh rosemary
• 1 bay leaf
• salt
• pepper
• 1/2-1 tsp xanthan gum to thicken optional

Instructions

• Heat butter in Instant Pot on sauté function. You can also do this on stove top or if using a casserole dish or stainless steel roasting pan this can be started in there also.
• Sauté the carrot, onion and celery until starting to get golden and then pour in your red wine. Cook until red wine is reduced and then add and stir through tomato paste.
• Add your chopped rosemary, bay leaf, salt and pepper. Add beef bone broth and stir to combine. Add lamb shanks, if using the oven try to make sure that all the lamb shanks are partially submerged in the liquid so they cook properly.
• Pressure cook for 2 hours or slow cook minimum 6-8 hours. Allow to pressure release naturally. If using the oven put the lid on your casserole dish or tightly lid the roasting pan with foil. Roast at 180C for 1 ½ - 2 hours. You may need to top up with some extra broth if the liquid reduces too much. Try to keep the lamb shanks half submerged.
• If doing in the pressure cooker and you’d like to thicken your sauce you can remove the lamb shanks, add your xanthan gum a bit at a time while whisking constantly, then add your lamb shanks back in.
• Serve with side of your choice, Cauliflower Mash is a fantastic option for this, pairing well with both the meat and the sauce.
  

Notes

Net Carbs - 4.9g

Nutrition

Calories: 527.7kcal | Carbohydrates: 6.2g | Protein: 37.2g | Fat: 33.4g | Fiber: 1.2g | Sugar: 2.2g