Slow Cooked Lamb Shanks in a Tomato Sauce

Lamb Shank is the perfect meat for a Low Carb High Fat lifestyle. Packed with healthy fats, Lamb cooks beautifully, freezes and reheats perfectly. An easy, show-stopping lunch.

Serves 2


  • 2 lamb shanks
  • 1 tin tomatoes
  • 1 celery sticks, roughly chopped
  • 1 carrot, roughly chopped
  • 2 shallots
  • 1 small bunch fresh rosemary
  • 1 small bunch fresh thyme
  • 1 teaspoon tomato puree
  • 1 large glug red wine (approx. 100ml)
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 pack purple sprouting broccoli (approx. 160g)
  • 25g butter


  1. Preheat the oven to 140.
  2. Brown the shanks in olive oil in a large frying pan.
  3. Tip the shanks into an ovenproof saucepan with a lid
  4. Then brown or soften the shallots, keeping them whole. Once soft throw them into the pan with lamb shanks along with the celery, carrots, garlic, thyme and rosemary.
  5. Pour in the wine and tomatoes and finally add the puree and season.
  6. Bring it all to the boil on the hob.
  7. Then transfer it to the oven to cook for as long as you can, or until the meat is falling off the bone.
  8. Fry the purple sprouting broccoli in butter & serve.

Tip: Grated Parmesan over this is great!

Per serving this recipe contains 58.1g fat, 75.g protein and 15.3g carbs.

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