{"id":559,"date":"2020-05-08T13:53:28","date_gmt":"2020-05-08T13:53:28","guid":{"rendered":"https:\/\/www.ketodieting.co.uk\/?p=559"},"modified":"2020-05-08T13:55:05","modified_gmt":"2020-05-08T13:55:05","slug":"indian-style-keto-lamb-shanks","status":"publish","type":"post","link":"https:\/\/www.ketodieting.co.uk\/2020\/05\/08\/indian-style-keto-lamb-shanks\/","title":{"rendered":"Indian-Style Keto Lamb Shanks"},"content":{"rendered":"<h2>Indian-Style Keto Lamb Shanks<\/h2>\n<p>Perfect comfort food for a chilly evening. Slightly spicy lamb shanks, slow braised with vegetables.<\/p>\n<p>\u00a0Course\u00a0Main Dish\u00a0Cuisine\u00a0Indian\u00a0Keyword\u00a0braise, daikon radish, eggplant, garam masala, lamb\u00a0Prep Time\u00a010\u00a0minutes\u00a0Cook Time\u00a02\u00a0hours\u00a020\u00a0minutes\u00a0Total Time\u00a02\u00a0hours\u00a030\u00a0minutes\u00a0Servings\u00a04\u00a0servings<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>4\u00a0pounds\u00a0lamb shanks\u00a0Depending on size, 3-4 shanks. Preferably 4 at about 1 pound each.<\/li>\n<li>1 &amp; 1\/2\u00a0tablespoons\u00a0garam masala<\/li>\n<li>kosher or sea salt<\/li>\n<li>freshly ground pepper<\/li>\n<li>4\u00a0tablespoons\u00a0avocado oil, coconut oil, or ghee, divided<\/li>\n<li>2-4\u00a0cups\u00a0Daikon radish, cubed\u00a0Carolyn suggests 2 cups. I would double it.<\/li>\n<li>2-4\u00a0cups\u00a0eggplant, peeled and cubed\u00a0Again, Carolyn suggests 2 cups and I would double it.<\/li>\n<li>1\/2\u00a0cup\u00a0onion, chopped<\/li>\n<li>1\u00a0cup\u00a0beef broth<\/li>\n<li>1\u00a0tablespoon\u00a0tomato paste<\/li>\n<li>1\/4\u00a0teaspoon\u00a0red pepper flakes<\/li>\n<li>2\u00a0tablespoons\u00a0fresh cilantro leaves, chopped, for garnish &#8211; optional<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>\n<p>Preheat the oven to 300 degrees F.<\/p>\n<\/li>\n<li>\n<p>Pat the lamb shanks dry with paper towels and rub all over with garam masala. Season generously with salt and pepper.\u00a0<\/p>\n<\/li>\n<li>\n<p>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.\u00a0<\/p>\n<\/li>\n<li>\n<p>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. Saut\u00e9 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.\u00a0<\/p>\n<\/li>\n<li>\n<p>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.\u00a0<\/p>\n<\/li>\n<li>\n<p>Serve garnished with cilantro if desired. Store leftovers in a covered container in the refrigerator for up to 3 days.\u00a0<\/p>\n<\/li>\n<\/ol>\n<h3>Recipe Notes<\/h3>\n<p>Garam masala\u00a0is not a single spice &#8211; it is a blend. Homemade would be lovely. If you use store-bought, use a\u00a0fresh, high quality blend.\u00a0<\/p>\n<p>When browning the lamb shanks, if your Dutch oven isn&#8217;t large enough to accommodate all of them with a bit of room between them, do them in 2 batches.\u00a0<\/p>\n<p>I found that you can freeze the lamb shanks in the sauce.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Indian-Style Keto Lamb Shanks Perfect comfort food for a chilly evening. Slightly spicy lamb shanks, slow braised with vegetables. \u00a0Course\u00a0Main Dish\u00a0Cuisine\u00a0Indian\u00a0Keyword\u00a0braise, daikon radish, eggplant, garam masala, lamb\u00a0Prep Time\u00a010\u00a0minutes\u00a0Cook Time\u00a02\u00a0hours\u00a020\u00a0minutes\u00a0Total Time\u00a02\u00a0hours\u00a030\u00a0minutes\u00a0Servings\u00a04\u00a0servings Ingredients 4\u00a0pounds\u00a0lamb shanks\u00a0Depending on size, 3-4 shanks. Preferably 4 at about 1 pound each. 1 &amp; 1\/2\u00a0tablespoons\u00a0garam masala kosher or sea salt freshly ground pepper [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[313],"tags":[],"class_list":["post-559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-keto-lamb"],"_links":{"self":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts\/559"}],"collection":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/comments?post=559"}],"version-history":[{"count":2,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts\/559\/revisions"}],"predecessor-version":[{"id":562,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts\/559\/revisions\/562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/media\/560"}],"wp:attachment":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/media?parent=559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/categories?post=559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/tags?post=559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}