Lamb shanks are an excellent cut for low carb high fat eating, they should be cooked long and slow so all the gelatinous fibres melt and the meat is falling off the bone. Here I roast finely sliced onions with the lamb until they are dark and caramelised, and serve with a deep pink creamy roast beetroot, tahini and cashew puree.Ingredients

lamb shanks one per person, I am doing three.

2 tablespoons of tahini.

1 cup of cashews, soaked for a minimum of 3 hours.

2 lemons juiced.

3 cloves of garlic.

1 tablespoon fennel seeds.

2 large beetroot.

2 large onions.

2 tablespoons good olive oil, plus extra to roast the vegetables.

Put plenty of olive oil into a roasting pan and lay the shanks on top, turn them over so they get coated in oil. Slice the onions finely, I use a mandolin to get them an even thickness. Strew the onions around the lamb, use a spoon to mix them with the olive oil, you want a good coating over them all. Sprinkle with a little salt and the fennel seeds. Add one cup of water and cover tightly with foil. Roast for 3 hours at 160c fan. Half way through lift the foil and stir the onions so they get evenly caramelised, then replace the foil and continue to roast for the remainder of the time.

During the last hour or so of roasting the lamb peel and chop the beetroot, add plenty of olive oil to a small roasting pan and roast the beetroot for about an hour, it will caramelise a little and be tender when a knife is inserted. At some point during the roasting of the beetroot pop the garlic cloves in with them, but just for 15 minutes, they want to be soft but not over browned.When the lamb is ready remove it from the oven and rest for 10 minutes on a plate covered in some of the foil.Scrape the onions out of the roasting pan, they should be dark and oily and will have shrunk down to just a few tablespoons but will be sweet and melt in the mouth. Keep them warm until read to serve.While the lamb is resting put the roast beetroot, the drained cashews, the tahini, the roast garlic and the juice from the 2 lemons into a food processor along with some salt, this definitely needs a reasonable sprinkle of salt.Blend until pink and glorious. This puree is lovely warm with the lamb but also if you have leftovers, which you should do with this quantity, it is excellent cold as a dip with celery or carrots or you can add bone broth and turn it into a delicious nutritious soup.Serve each shank with a large spoonful of the beetroot puree and some of the caramelised onions. I also like to have some dark green vegetables with this, here I am using collard greens. Total carbs for the Beetroot puree is 44 gms, total carbs for the onions is 30 gms so served between 4 people about 18gms per serve.