Indian-Style Keto Lamb Shanks
Perfect comfort food for a chilly evening. Slightly spicy lamb shanks, slow braised with vegetables.
Course Main Dish Cuisine Indian Keyword braise, daikon radish, eggplant, garam masala, lamb Prep Time 10 minutes Cook Time 2 hours 20 minutes Total Time 2 hours 30 minutes Servings 4 servings
Ingredients
- 4 pounds lamb shanks Depending on size, 3-4 shanks. Preferably 4 at about 1 pound each.
- 1 & 1/2 tablespoons garam masala
- kosher or sea salt
- freshly ground pepper
- 4 tablespoons avocado oil, coconut oil, or ghee, divided
- 2-4 cups Daikon radish, cubed Carolyn suggests 2 cups. I would double it.
- 2-4 cups eggplant, peeled and cubed Again, Carolyn suggests 2 cups and I would double it.
- 1/2 cup onion, chopped
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro leaves, chopped, for garnish – optional
Instructions
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Preheat the oven to 300 degrees F.
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Pat the lamb shanks dry with paper towels and rub all over with garam masala. Season generously with salt and pepper.
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Heat a large Dutch oven on the stovetop, then add 2 tablespoons of oil/ghee on medium heat and heat until shimmering. Add the lamb shanks and brown them on both sides, about 4 minutes per side.
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Transfer the lamb to a plate and add the remaining 2 tablespoons of oil to the pot. Add the cubed daikon and eggplant, and the chopped onions. Sauté until the onions are tender, about 5 minutes. Stir in the broth, tomato paste, and red pepper flakes and bring the sauce to a boil.
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Nestle the lamb shanks in the sauce and vegetables. Cover the pot and transfer it to the oven. Cook for 2 hours, turning the shanks over once, halfway through cooking. When done, the lamb shanks should be tender and the meat should easily come away from the bone.
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Serve garnished with cilantro if desired. Store leftovers in a covered container in the refrigerator for up to 3 days.
Recipe Notes
Garam masala is not a single spice – it is a blend. Homemade would be lovely. If you use store-bought, use a fresh, high quality blend.
When browning the lamb shanks, if your Dutch oven isn’t large enough to accommodate all of them with a bit of room between them, do them in 2 batches.
I found that you can freeze the lamb shanks in the sauce.
