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
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.
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.
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