Braised Lamb Shanks (Carnivore-Style) - For the Carnivore Diet

Melt-in-your-mouth lamb shanks braised in bone broth with tallow and salt—pure carnivore and mostly hands-off.

This is a pure carnivore take on classic lamb shanks: seared in beef tallow, braised low and slow in bone broth, and finished with a glossy reduction. The result is fall-apart meat with a rich, sticky glaze made only from animal ingredients.

Searing builds deep flavor, the slow moist heat melts connective tissue into gelatin, and reducing the cooking liquid concentrates everything into a sauce that clings to the shanks. A touch of butter or ghee at the end is optional for extra richness.

Use a heavy, oven-safe pot with a tight lid for steady heat and minimal evaporation. Aim for the broth to come about one-third to halfway up the sides of the shanks so they braise rather than boil. If you want even more body, add a marrow bone or a little powdered gelatin to the pot.

Season assertively with salt and don’t rush the cook. Turning the shanks once during the braise helps them cook evenly. Reducing the liquid after braising gives you a concentrated, shiny glaze that’s naturally thick from collagen—no thickeners needed.

For make-ahead, the shanks are even better the next day. Chill them in their liquid, remove any solid fat, then rewarm gently and reduce the sauce. They keep 4 days refrigerated or up to 3 months frozen.

If you prefer a faster cook, pressure cook on high for 45–60 minutes with a natural release, then reduce the liquid on the stovetop. A slow cooker on low for 6–8 hours also works; finish by reducing the juices in a pan for the glaze.

Ingredients

• 2 large lamb shanks (about 2 to 2.5 lb / 900 g–1.1 kg total)
• 1.5 cups (360 ml) beef or lamb bone broth
• 2 tablespoons beef tallow or ghee
• 1 teaspoon fine sea salt, plus more to taste
• Optional: 1 marrow bone or 1 tablespoon powdered gelatin
• Optional: 1 tablespoon unsalted butter or additional ghee to finish

Instructions

1. Preheat the oven to 325°F (160°C).
2. Pat the lamb shanks dry and season all over with the salt.
3. Heat the tallow in a heavy, oven-safe pot or Dutch oven over medium-high heat until shimmering.
4. Sear the shanks on all sides until deeply browned, about 3–4 minutes per side; transfer to a plate.
5. Pour the bone broth into the pot and scrape up any browned bits; add the marrow bone or gelatin if using and bring to a simmer.
6. Return the shanks to the pot so the liquid comes about one-third to halfway up the sides; add a splash more broth if needed.
7. Cover and transfer to the oven; braise until the meat is fork-tender and pulling from the bone, 2.5–3 hours, turning once halfway through.
8. Move the shanks to a warm plate and tent loosely. Skim excess fat from the pot if desired.
9. Set the pot over medium-high heat and simmer the braising liquid to reduce by about half until glossy and slightly syrupy; whisk in the butter or ghee if using and adjust salt to taste.
10. Return the shanks to the pot to glaze or spoon the sauce over to serve. Optionally, broil 2–3 minutes to crisp the edges.

Time: About 3 hours total (15 minutes prep, 2 hours 45 minutes cook) Servings: