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carnivore diet on a budget
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4.88 from 16 votes

How to Braise Beef Shank

Follow an easy 4-step process to slow cook Braised Beef Shank. It is a nourishing and affordable low-carb meal for any time of the year. Serve the meat as is or with optional vegetables.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 216kcal



Basic Braised Beef Shank

Keto Braised Beef Shank

  • 1 small cauliflower chopped
  • 1 cup mushrooms chopped
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp oregano
  • ½ tsp rosemary


Stovetop Method

  • Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
  • Pour broth over shanks. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt.
  • Bring it to a simmer. Then, reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
  • Cook over low heat for 3 hours, until the meat falls off the bone. Add optional keto ingredients in the last 30-60 minutes of cooking time. Serve warm in liquid.

Oven Method

  • Preheat the oven to 350°F (175°C).
  • Follow steps 1-2 above.
  • After simmering, put the lid on and transfer to the oven to bake for 2 hours. Add optional keto ingredients in the last 30-60 minutes of cooking time.

Crockpot (Slow Cooker) Method

  • Brown the meat as directed in step 1 above.
  • Transfer the meat to the slow cooker. Pour broth over. Season with salt. Add optional keto ingredients.
  • Cover with lid and turn on LOW for 6 hours or HIGH for 3 hours.

Instant Pot Method

  • Season the meat with salt.
  • Turn on the Instant pot and select sauté. Once hot add cooking fat to the pot and sear the meat, about 2-3 minutes per side, until golden brown.
  • Add in broth and optional keto ingredients.
  • Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually release the remaining pressure.


Nutrition facts calculate tallow, meat, broth, and salt. Macros for the vegetables may be added separately.


Calories: 216kcal | Carbohydrates: 1g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Sodium: 737mg | Net Carbohydrates: 1g
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