Italian Keto Lamb Shank Ragù

Dive into the richness of Italian cuisine with this succulent Keto Lamb Shank Ragù. Tender lamb shanks are slow-cooked to perfection in a robust, herby tomato sauce, offering a comforting and luxurious meal that fits your keto lifestyle.

Course Dinner

Cuisine Italian

Keyword Italian keto recipe, Keto Dinner, Keto Lamb Shank Ragù, Low Carb Lamb Ragù

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 600kcal

Equipment

Large pot or Dutch oven
Tongs
Measuring cups and spoons
Knife
Cutting board

Ingredients

4 lamb shanks about 1 lb or 450g each
1 tbsp olive oil 15ml
1 large onion finely chopped, about 200g
3 cloves garlic minced, about 15g
1 cup dry red wine 240ml
2 cups beef broth 480ml
1 can crushed tomatoes 14 oz or 400g
2 tbsp tomato paste 30g
1 tsp dried oregano 1g
1 tsp dried basil 1g
1 tsp dried rosemary 1g
1 tsp salt 5g
½ tsp black pepper 1g
½ tsp red pepper flakes optional, 0.5g
Fresh parsley for garnish, optional

Instructions

Season the lamb shanks with salt and black pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and sear them until they are browned on all sides, about 3-4 minutes per side. Remove the lamb shanks and set aside.
Lower the heat to medium. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, dried rosemary, red pepper flakes (if using), and additional salt and pepper to taste.
Return the lamb shanks to the pot and pour in the beef broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let the ragù simmer for about 2 hours, or until the lamb is fork-tender and the sauce has thickened.
Once the lamb shanks are tender, remove them from the pot. If desired, let the sauce simmer uncovered for an additional 10-15 minutes to thicken further. Taste and adjust seasoning if necessary. Serve the lamb shanks with a generous spoonful of the ragù sauce and garnish with fresh parsley.

Notes

For a thicker sauce, you can remove the lamb shanks after cooking and simmer the sauce uncovered until it reaches your desired consistency.

This dish can be made ahead and reheated, as the flavors often develop more overnight.

If you prefer not to use wine, you can substitute it with additional beef broth but note that the wine adds depth to the flavor profile of the ragù.

To keep it keto, serve with a side of cauliflower mash or zucchini noodles to soak up the delicious sauce.

Nutrition