Braiseret Lammeskank med Selleripuré
Braised Lamb Shank with Celeriac Puree
Yes, with a tweak: request that the puree is made exclusively from celeriac (and cream/butter), without potatoes. About 12g net carbs per serving, on the higher side for Danish food, so watch the portion.
What it is
Slow-braised lamb shank, falling off the bone, served in its rich, savory jus, accompanied by a creamy celeriac puree. A hearty and comforting dish.
Key ingredients
Lamb shank, celeriac, heavy cream, butter, beef broth, red wine (optional, minimal carb impact when reduced), herbs (rosemary, thyme), onion (minimal), garlic, salt, pepper.
How to make it keto
Request that the puree is made exclusively from celeriac (and cream/butter), without potatoes. Ensure the braising liquid for the lamb is not thickened with flour or starch and contains no added sugars.
Say this to the waiter (Danish)
Til Braiseret Lammeskank, skal selleripuréen være kun af knoldselleri, ingen kartofler. Braiservæsken må ikke jævnes med mel/stivelse og ingen tilsat sukker.
For the Braiseret Lammeskank, I need the Selleripuré made only with celeriac, no potatoes. The braising liquid must be without flour, starch, or added sugar.
Watch out for
Jus/gravy can be thickened with flour or cornstarch. Celeriac puree may be blended with potatoes in some restaurants. Check for added sugars in the braising liquid.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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