Indian-Style Keto Lamb Shanks

  • on May 8, 2020

Indian-Style Keto Lamb Shanks

Perfect comfort food for a chilly evening. Slightly spicy lamb shanks, slow braised with vegetables.

 Course Main Dish
 Cuisine Indian
 Keyword braise, daikon radish, eggplant, garam masala, lamb
 Prep Time 10 minutes
 Cook Time 2 hours 20 minutes
 Total Time 2 hours 30 minutes
 Servings 4 servings


  • 4 pounds lamb shanks Depending on size, 3-4 shanks. Preferably 4 at about 1 pound each.
  • 1 & 1/2 tablespoons garam masala
  • kosher or sea salt
  • freshly ground pepper
  • 4 tablespoons avocado oil, coconut oil, or ghee, divided
  • 2-4 cups Daikon radish, cubed Carolyn suggests 2 cups. I would double it.
  • 2-4 cups eggplant, peeled and cubed Again, Carolyn suggests 2 cups and I would double it.
  • 1/2 cup onion, chopped
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh cilantro leaves, chopped, for garnish – optional


  1. Preheat the oven to 300 degrees F.

  2. Pat the lamb shanks dry with paper towels and rub all over with garam masala. Season generously with salt and pepper. 

  3. Heat a large Dutch oven on the stovetop, then add 2 tablespoons of oil/ghee on medium heat and heat until shimmering. Add the lamb shanks and brown them on both sides, about 4 minutes per side. 

  4. Transfer the lamb to a plate and add the remaining 2 tablespoons of oil to the pot. Add the cubed daikon and eggplant, and the chopped onions. Sauté until the onions are tender, about 5 minutes. Stir in the broth, tomato paste, and red pepper flakes and bring the sauce to a boil. 

  5. Nestle the lamb shanks in the sauce and vegetables. Cover the pot and transfer it to the oven. Cook for 2 hours, turning the shanks over once, halfway through cooking. When done, the lamb shanks should be tender and the meat should easily come away from the bone. 

  6. Serve garnished with cilantro if desired. Store leftovers in a covered container in the refrigerator for up to 3 days. 

Recipe Notes

Garam masala is not a single spice – it is a blend. Homemade would be lovely. If you use store-bought, use a fresh, high quality blend. 

When browning the lamb shanks, if your Dutch oven isn’t large enough to accommodate all of them with a bit of room between them, do them in 2 batches. 

I found that you can freeze the lamb shanks in the sauce. 

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