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Monday, 23 February 2015

Beer-braised lamb shanks

Slow cooking meat makes it melt-in-the-mouth tender. This simple lamb shank recipe can also be made in a slow cooker, at 5.8g carb per serving a winner.
If living the LCHF lifestyle just serve with buttery mashed swede - not potato.

Ingredients Serves 6

3 tbsp olive oil
6 lamb shanks
1 large onion, finely sliced
1 celery stick, finely chopped
1 carrot, finely diced
2 garlic cloves, finely sliced
500ml bottle pale or golden ale
300ml lamb or chicken stock, hot
2 bay leaves
5 fresh thyme sprigs, leaves stripped
Knob of unsalted butter
Handful flat leaf parsley, chopped


1. Heat half the oil in a large, heavy-based casserole (with a tight-fitting lid) over a medium heat. Add the lamb shanks and cook to brown all over for a few minutes. Remove from the pan and set aside.

2. Heat the remaining oil in the pot and fry the onion, celery, carrot and garlic over a gentle heat for 10 minutes until really soft and beginning to colour. Return the lamb shanks to the pot and pour in the ale and stock. Season well, add the herbs, bring to the boil, then reduce to a simmer, cover with the lid and cook over a low heat for 2½ hours, turning halfway through, until the lamb shanks are 'meltingly' tender.

3. Remove the lamb to a warmed serving dish and keep warm under foil. Discard the bay leaves. Bring the sauce to the boil and reduce it by half until it’s nice and glossy.

4. Whisk in the butter and return the lamb to the casserole to warm through, if necessary. Sprinkle with the parsley and serve with buttery mashed swede.

Note: To cook this recipe in a SLOW COOKER brown the lamb shanks all over in a little oil and place in the slow cooker. Fry the onion, celery, carrot and garlic for a couple of minutes and add to the slow cooker. Add all the remaining ingredients except for the butter and parsley, season well. cover with the lid and cook on low for 7-8 hours. Whisk the butter into the sauce with the parsley and serve. (you can reduce the sauce in a pan if you like).

Of course you may like to enjoy a glass of red wine to accompany this great tasting meal. 

Original recipe idea is here 

All the best Jan


LeonRover said...

I love my slow cooker & do breast of lamb about every 12 days.

That's when my butcher has run out of lamb of beef kidneys.


Lowcarb team member said...

Hi LeonRover and thanks for your comment. Slow cooking meat does seem to make it so 'melt in the mouth' I agree slow cookers are brilliant and lamb is so tasty.

All the best Jan

Jennifer said...

This looks delicious. I wasn't sure what swede was so I had to look it up. Rutabaga! I wish hubby liked them more. I love them mixed with carrot in a mash.

Lowcarb team member said...

Hi Jennifer and welcome to our blog. Thank you for commenting on this great tasting dish.

Yes, swede is also known as Rutabaga we love eating buttery mashed swede it has a great taste..and is nice when a little carrot is mashed in too

Thanks again and ......

All the best Jan

plasterers bristol said...

we had this for dinner the other night. superb. really reccomend. Thanks for sharing. Simon

Lowcarb team member said...

Pleased you enjoyed this dish Simon, many thanks for taking the time to comment

All the best Jan