Melt‑in‑Your-Mouth Lamb Shanks

This week’s recipe comes from my friend and colleague Dr. David Ludwig. Dr. Ludwig’s recipes are totally in alignment with the way that I eat – low carb and plenty of delicious fats! This week we’re bringing you melt-in-your mouth lamb shanks. The perfect recipe for this holiday season. Enjoy! Click here to view the PDF version. 

  • 4 medium lamb shanks (about 2½ pounds total)
  • 1 cup red wine
  • ½ cup water
  • 1 bay leaf
  • 10 whole black peppercorns
  • ½ to ¾ teaspoon salt
  1. Place the lamb shanks in a deep skillet or saucepan. Add the red wine, water, bay leaf, and peppercorns. Sprinkle with the salt and bring to a boil over medium heat.

  2. Reduce the heat to medium-low, cover, and simmer, turning the shanks every 20 minutes, for 90 minutes or more, until the meat is tender and easily comes off the bone. Reduce the heat further or add a little water as necessary to keep the shanks from burning.

  3. Transfer the shanks to a serving plate. Cook the sauce over medium heat for 3 to 5 minutes more to thicken. Pour the sauce over the shanks and serve.

Nutritional analysis per serving

Calories: 442 • Fat: 30 g • Fiber: 0 g • Protein: 41 g • Carbohydrates: 1 g

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