Cooking your Keto Lamb Shanks in the Instant Pot results in meltingly tender and flavorful lamb that falls off the bone.  Since this Instant Pot lamb shank method only takes about an hour, it’s a LOT faster than braising your lamb shanks in the traditional way.

Full disclosure – I haven’t always been a fan of lamb.  The gamey flavor was off-putting to me when I was younger.  But I realized eventually, after eating some amazing lamb dishes at restaurants, that it wasn’t the lamb that was the problem – it was the way it was cooked and seasoned (or not) that was the issue!

While it’s true that lamb has a distinct flavor, when cooked correctly and seasoned in a way that enhances that unique lamb flavor – it’s a sublime and healthy protein that you should definitely give another chance!

Starting, of course, with these Keto Lamb Shanks in the Instant Pot!

If you don’t have an Instant Pot (um, first of all, why not? They are a game changer!) don’t despair, you can braise these Keto Lamb Shanks for a few hours on the stovetop or in the oven in a heavy covered pan (a cast iron dutch oven like this one works great) or cook them in a slow cooker for 6 – 8 hours.

I went for a curry vibe in these keto lamb shanks, but it’s not overtly curry flavored – just rich and earthy, with a little spice from the garam masala.  I garnished with cilantro and added some sliced mutton peppers, which are similar to a scotch bonnet and bring not only heat, but also a nice smokiness to the final product.

Totally optional, but if you like it hot too, I recommend trying a little sliced habanero, scotch bonnet, or other spicy chilis added to the sauce and the garnish to make these keto lamb shanks truly extra.

As you can see, I served these Keto Lamb Shanks on a bed of cauliflower puree, which I HIGHLY RECOMMEND to soak up all that amazing gravy!  If you’re dairy free, go with my dairy free Garlic & Chive Cauliflower Mash, but if you’re not, then my famous Better Than Potatoes Cheesy Cauliflower Puree would be even more decadent and delicious.

A thicker and heartier option would be my Cheesy Keto Polenta, or if you prefer more texture in your keto side dishes, then some basic cauliflower rice or cooked spaghetti squash would also work well with this keto lamb shanks recipe.

If you’ve been on the fence about eating lamb, give it another chance with these keto lamb shanks, and I promise you won’t be disappointed!

If lamb is out of season or not available where you live, you could replace it with beef short ribs, chuck roast, ox tails, or even chicken thighs and still get great results from this recipe!   If using chicken thighs, I recommend reducing the cooking time to about 35 minutes, so they don’t turn to mush.


  • 2 lamb shanks, trimmed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried onion flakes
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garam masala
  • 2 tablespoons avocado oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon tomato paste
  • 1/3 cup coconut milk
  • 2/3 cup water
  • 1 tablespoon granulated erythritol (omit for SCKC or Whole 30)
  • 1/8th teaspoon xanthan gum (optional to thicken)
  • 1/4 cup fresh cilantro, to garnish
  • 1 teaspoon chopped fresh chilis, to garnish


  1. Combine the salt, pepper, onion flakes, coriander, paprika, cumin, and garam masala in a small bowl.
  2. Rub the mixture all over the lamb shanks, reserving any extra spice mix.
  3. Turn your Instant Pot on and select the saute setting.
  4. Heat the oil in the pot and sear the lamb shanks for about 5 minutes, turning to brown on all sides.
  5. Add the ginger, garlic, reserved spice mixture, and tomato paste, and cook for about 2 minutes.
  6. Add the coconut milk and water to the pot and stir, to release any bits from the bottom.
  7. Place the lid on the pot and seal it, making sure the vent is closed.
  8. Set the Instant Pot to  Manual, High Pressure, 45 minutes.
  9. When finished, turn off the instant pot and let it cool down for 15 minutes. Then release any remaining steam or pressure using the quick release lever.
  10. Remove the meat carefully, and set the pot back to sauté.
  11. Whisk in the sweetener and xanthan gum if using, then simmer the liquid, stirring occasionally, for about 5 minutes, or until thickened.
  12. Carefully add the lamb shanks back into the gravy and turn to coat.
  13. Serve the lamb shanks on cauliflower puree or cauliflower rice, with the gravy poured over the top and garnished with fresh cilantro and chilis if desired.


If cooking on the stovetop, after adding the liquids, cover and simmer on low heat for 2 – 3 hours, or until tender.  Or place the covered pan in the oven for 2 – 3 hours at 325 degrees.

If cooking in a slow cooker – after adding the liquids, cover and set to 6 hours on high, or 8 hours on low.

Approximate net carbs per serving = 4g.

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