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  • Writer's pictureSarah Flower

Lamb Shanks - Slow Cooker #LCHF #Keto

Taken from The Low Carb Slow Cooker by Sarah Flower

One of my dad’s favourite dishes, I have adapted it to make it lower in carbs but it still maintains the flavour. This really benefits from a slow cook - you want the lamb to fall of the bone. Serve with cauliflower mash and steamed green vegetables, retaining some liquid to drizzle over the plate.

Serves 4

Nutritional information Per Serving

446 Kcals

23.4g fat

17.4g net carbohydrates

4.1g fibre

37.8g Protein

2 red onion

3 cloves of garlic, crushed

2 sticks of celery, finely sliced

1 leek, finely sliced

1 carrot, finely diced

4 lamb shanks

1 tin of chopped tomatoes

200ml red wine

2 tsp tomato puree

3 teaspoons balsamic vinegar (Optional)

400ml bone, lamb or vegetable stock

1 tsp paprika

2 bay leaf

Sprigs of fresh thyme and rosemary

  • If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.

  • Prepare all the vegetables, making sure they are roughly the same size so they cook evenly.

  • Place all the ingredients in the slow cooker. Make sure they are combined well and evenly distributed.

  • Set the slow cooker to low and cook for 8-10 hours, until the lamb is tender.

  • Prior to serving, if your liquid is too thin, stir in 1-2 teaspoons of cornflour (if low carb/grain free, you can use xanthium gum, arrowroot or coconut flour in the same way), dissolved in a little water, turn heat up to thicken for 5-10 minutes.

  • Season to taste before serving.

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