Sunday Dinner: Lamb Shanks

For anyone who has ever suffered with stomach problems, it is worth reading this interview with Dr Eric Westman on the impact of carbohydrates on health .

He says “when you take away the carbohydrate in the human, and they’re eating high fat diets, to the extent that their body is burning fat, their metabolism shifts substantially from before, and lots of things change that weren’t predicted.  And if anything, by taking away the carbohydrate in the food, I can pretty much fix every gastrointestinal problem that affects people today”.

Lamb is deliciously fatty and is a perfect LCHF meal. This feeds 2 adults and 2 children.


  • 1 onion diced
  • 3 garlic cloves chopped
  • 3 carrots cut into chunks
  • 1/2 butter nut squash cut into chunks
  • 3 lamb shanks
  • a handful of fresh thyme or rosemary
  • 500ml of hot stock or water


Fry the onion and garlic in some healthy fat until soft, add the carrots and squash and stir well. Place the lamb shanks on top and add the stock and herbs. Season well with salt and pepper and cover tightly with a lid. Bake in the oven at 180 deg C for 1.5 hours.

Remove the lamb from the pot and roughly crush the veg with a masher. Serve crushed veg and juices with a lamb shank and some green veggies.