Braised Lamb Shanks - For the Carnivore Diet

Name: Braised Lamb Shanks - For the Carnivore Diet
Prep time: PT3 hr 15 min (15 min prep, 3 hr braise)
Yield: 4
Ingredients: 4 lamb shanks (about 3.5–4 lb total); 2 tablespoons beef tallow or ghee; 3 cups beef or lamb bone broth; 2 teaspoons fine sea salt, divided; Optional: 1–2 beef marrow bones for extra richness; Optional: 1 teaspoon powdered gelatin for a silkier jus

Fall-apart lamb shanks braised in bone broth and tallow, finished with a glossy, collagen-rich jus. 100% carnivore-friendly.

This all-animal braise delivers tender, pull-apart lamb shanks with deep flavor from a simple tallow sear and a slow cook in bone broth. No herbs, wine, or vegetables—just lamb, fat, broth, and salt for a clean, savory result.

For the best texture, brown the shanks well, keep the braising liquid only two-thirds up the meat, and let the oven do the work. Reducing the cooking liquid concentrates the natural lamb flavor into a silky jus; a pinch of gelatin or a marrow bone boosts body even more. Save any skimmed fat for frying eggs or searing tomorrow’s steak.

Serve the shanks glazed with their jus. If you include dairy, they pair nicely with a pat of butter or a slice of seared halloumi; for strict carnivore, the meat and jus are perfect on their own. Leftovers reheat beautifully in the sauce.

Ingredients

4 lamb shanks (about 3.5–4 lb total)
2 tablespoons beef tallow or ghee
3 cups beef or lamb bone broth
2 teaspoons fine sea salt, divided
Optional: 1–2 beef marrow bones for extra richness
Optional: 1 teaspoon powdered gelatin for a silkier jus

Instructions

Preheat oven to 300°F (150°C). Pat lamb shanks dry and season all over with about 1–1.5 teaspoons salt.
Heat tallow in a large Dutch oven over medium-high heat. Sear shanks on all sides until deeply browned, 3–4 minutes per side. Work in batches; set browned shanks aside.
Pour off excess fat, leaving about 2 tablespoons in the pot. Add 1/2 cup broth and scrape up the browned bits.
Return shanks to the pot. Add remaining broth so liquid comes about two-thirds up the sides; add marrow bones if using. Bring to a gentle simmer.
Cover and transfer to the oven. Braise 2.5–3 hours, until the meat is very tender and yields easily to a fork.
Transfer shanks to a warm plate and tent. Skim excess fat from the braising liquid (reserve it for cooking).
Set pot over medium-high heat and reduce the liquid to a glossy jus that lightly coats a spoon, 8–12 minutes. Whisk in powdered gelatin if using. Season the jus with additional salt to taste.
Return shanks to the pot for 1–2 minutes to glaze, or plate and spoon the hot jus over the top. Serve immediately.

Time: 3 hr 15 min (15 min prep, 3 hr braise) Servings: