Module 3 · Meat & Poultry
Braised Lamb Shanks with Rosemary, Anchovy and Butter-Braised Fennel
Braised Lamb Shanks with Rosemary, Anchovy and Butter-Braised Fennel is a keto dinner with 9.7 g net carbs, 70 g protein and 58 g fat per serving (841 kcal). It serves 2 and takes 3 hours 15 minutes in total.
Lamb shanks braised for two and a half hours in red wine with rosemary and melted anchovy until they fall from the bone, with fennel wedges braised golden and tender in butter.
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Allergens in this Ketogeni recipe: fish, milk, celery, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 2 servings · Active time: 40 min · Total time: 3 h 15 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 9.7 g |
| Protein | 70 g |
| Fat | 58 g |
| Energy | 841 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 2 piece organic lamb shanks (about 900 g in total)
- 5 g fine sea salt
- 0.5 tsp black pepper, freshly cracked
- 15 ml olive oil, for searing
- 4 piece anchovy fillets in olive oil
- 2 piece organic garlic cloves, sliced
- 2 piece sprigs rosemary
- 100 ml dry red wine
- 400 ml organic lamb or beef stock
- 280 g organic fennel bulb, cut into wedges
- 40 g organic butter, for the fennel
- 80 ml organic stock, for the fennel
Step-by-step method
- Season. Pat the shanks dry and season all over with the salt and pepper. Leave at room temperature for 30 minutes and heat the oven to 160 °C / 320 °F (fan 140 °C).
- Sear. Heat the olive oil in a heavy casserole over medium-high and brown the shanks well on every side, about 10 minutes. Lift them out.
- Melt the anchovies. Pour off all but a tablespoon of fat and lower the heat. Add the anchovies, garlic and rosemary and stir until the anchovies melt into the oil, 1–2 minutes.
- Braise. Pour in the wine and bubble for 2 minutes, then add the stock. Return the shanks, cover and braise in the oven, turning halfway, until the meat is falling from the bone, about 2½ hours.
- Butter-braised fennel. About 30 minutes before the end, melt the butter in a wide pan and lay the fennel wedges cut-side down until golden, about 5 minutes. Add the stock, cover and braise gently until tender, 20–25 minutes, then uncover so the juices reduce to a glaze.
- Reduce. Lift the shanks out and keep warm. Skim the fat from the braising liquid, remove the rosemary stalks and boil it down to a glossy sauce, about 8 minutes.
- Plate. Set each shank on a warm plate with the golden fennel alongside and spoon the sauce generously over the meat.
Variations
- Weigh substitutions and recalculate nutrition before serving.
Storage
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Questions and answers
How many net carbs are in Braised Lamb Shanks with Rosemary, Anchovy and Butter-Braised Fennel?
One serving has 9.7 g net carbohydrates, 70 g protein and 58 g fat (841 kcal). The recipe makes 2 servings. These figures are estimates; your own ingredients may differ.
Can I make Braised Lamb Shanks with Rosemary, Anchovy and Butter-Braised Fennel ahead, store or freeze it?
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Which allergens are in Braised Lamb Shanks with Rosemary, Anchovy and Butter-Braised Fennel?
It contains fish, milk, celery and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Braised Lamb Shanks with Rosemary, Anchovy and Butter-Braised Fennel gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Braised Lamb Shanks with Rosemary, Anchovy and Butter-Braised Fennel?
Yes. Weigh substitutions and recalculate nutrition before serving.