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Lamb Shank Ossobuco

Ingredients

  • 2 lamb shanks outer film removed
  • 4 strips bacon
  • 1 onion finely chopped
  • Rub of choice
  • Garlic powder
  • Dusting of low carb thickener
  • 1 cup of dry red wine
  • 1-2 cups beef stock
  • 4 cloves garlic minced
  • 4 tablespoons fresh oregano chopped fine
  • Salt and pepper to taste

Instructions

  • Cut the bacon into small pieces and put in a large sauce pot (cold, not preheated) and brown.
  • Turn down the heat, and add the onion and minced garlic and cook on low until soft.
  • Make sure the sheathing is removed from the shank, stab randomly all over with a small knife, and give a dusting of rub and garlic powder. Brown on all sides in the pot, then remove.
  • Deglaze the pan with half a cup of wine. Add half of the fresh chopped oregano and let thicken. Add the remaining half cup of wine and 1 cup of stock and a dusting of your low carb thickener.
  • Let it just begin to thicken then add the bacon and onion mix back in, stir to mix.
  • Put the browned shanks back in, turning to coat.
  • Sprinkle with the remaining herbs and give a quick stir.
  • Cover with a lid and cook for 1 1/2 - 2 hours, turning shanks and adding more stock (or wine) as the liquid disappears.
  • Once the shanks have been cooked through and are ready to fall off the bone, remove and cover with tin foil. Bring the remaining liquid up to a boil and once it has thickened, pour into your gravy boat for a nice rich gravy!