Slow-Cooked Lamb Shanks with Herb-Infused Gravy Recipe

Introduction

Slow-Cooked Lamb Shanks with Herb-Infused Gravy is a comforting, elegant dish perfect for a cozy dinner. The lamb becomes irresistibly tender while soaking up the rich flavors of a savory, aromatic gravy. It pairs wonderfully with mashed potatoes or creamy polenta for a hearty meal.

Ingredients

• 4 lamb shanks (about 3-4 lbs total)
• Salt and black pepper, to taste
• 3 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 large onions, chopped
• 4 carrots, cut into chunks
• 4 celery stalks, chopped
• 6 cloves garlic, minced
• 2 cups red wine
• 3 cups beef broth
• 2 tablespoons tomato paste
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons butter
• 2 tablespoons cornstarch (optional, for thickening)

Instructions

1. Step 1: Pat lamb shanks dry with paper towels. Season generously with salt and black pepper on all sides, then dust lightly with flour.
2. Step 2: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear lamb shanks for 3-4 minutes on each side until they are deeply browned. Remove and set aside.
3. Step 3: In the same pot, add chopped onions, carrots, and celery. Sauté for 5-6 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
5. Step 5: Stir in beef broth, tomato paste, rosemary, thyme, bay leaves, oregano, and smoked paprika. Bring the mixture to a gentle simmer.
6. Step 6: Return the lamb shanks to the pot, nestling them into the liquid so it comes about halfway up the meat. Cover with a tight-fitting lid.
7. Step 7: Reduce heat to low and simmer gently for 2.5 to 3 hours, turning the shanks every hour. The lamb is done when the meat is fall-off-the-bone tender.
8. Step 8: Remove the lamb shanks to a serving platter and keep warm. Strain the gravy through a fine-mesh sieve, pressing on the vegetables to extract flavor. Discard solids and bay leaves.
9. Step 9: Return the strained gravy to the pot. If you want a thicker sauce, mix cornstarch with 2 tablespoons water to make a slurry, stir into the gravy, and simmer for 2-3 minutes until thickened. Stir in butter for added richness.
10. Step 10: Pour the herb-infused gravy over the lamb shanks and garnish with fresh rosemary sprigs. Serve with mashed potatoes, creamy polenta, or crusty bread.

Tips & Variations

• For extra depth, marinate the lamb shanks overnight in red wine and herbs before cooking.
• Swap beef broth for lamb or vegetable broth to vary the gravy flavor.
• Add a splash of balsamic vinegar to the gravy for a subtle tang.
• If you don’t have cornstarch, a flour slurry can also thicken the gravy.

Storage

Allow the lamb shanks and gravy to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the gravy is too thick. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the lamb shanks in a slow cooker?

Yes, after searing the lamb and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender.

What sides go best with lamb shanks?

Classic options include creamy mashed potatoes, polenta, roasted root vegetables, or crusty bread to soak up the flavorful gravy.

Slow-Cooked Lamb Shanks with Herb-Infused Gravy Recipe

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★★★★★

4.5 from 84 reviews

This slow-cooked lamb shanks recipe features tender, fall-off-the-bone meat simmered in a rich herb-infused gravy made with red wine, aromatic vegetables, and fresh herbs. Perfect for a comforting and elegant meal, it pairs beautifully with mashed potatoes, creamy polenta, or crusty bread.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

For the Lamb Shanks:

• 4 lamb shanks (about 3–4 lbs total)
• Salt and black pepper, to taste
• 3 tablespoons olive oil
• 2 tablespoons all-purpose flour

For the Herb-Infused Gravy:

• 2 large onions, chopped
• 4 carrots, cut into chunks
• 4 celery stalks, chopped
• 6 cloves garlic, minced
• 2 cups red wine
• 3 cups beef broth
• 2 tablespoons tomato paste
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons butter
• 2 tablespoons cornstarch (optional, for thickening)

Instructions

1. Prepare the lamb: Pat lamb shanks dry with paper towels. Season generously with salt and black pepper on all sides. Lightly dust the shanks with flour to help achieve a nice crust when searing.
2. Sear the lamb: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the lamb shanks and sear for 3-4 minutes per side until deeply browned all over. Remove the shanks and set aside.
3. Sauté vegetables: In the same pot, add the chopped onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute until fragrant.
4. Deglaze the pot: Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer for 3-4 minutes to reduce slightly and concentrate flavors.
5. Build the gravy: Stir in the beef broth, tomato paste, fresh rosemary, thyme, bay leaves, dried oregano, and smoked paprika. Bring the mixture to a gentle simmer.
6. Braise the lamb: Return the lamb shanks to the pot, nestling them into the liquid so it comes about halfway up the sides of the shanks. Cover the pot with a tight-fitting lid.
7. Slow cook: Reduce heat to low and simmer gently for 2.5 to 3 hours, turning the shanks every hour to ensure even cooking. The meat should become fall-off-the-bone tender.
8. Finish the gravy: Remove the lamb shanks to a serving platter and cover to keep warm. Strain the gravy through a fine-mesh sieve, pressing down on the vegetables to extract maximum flavor. Discard the solids and bay leaves. Return the strained gravy to the pot.
9. Thicken the gravy (optional): If a thicker consistency is desired, mix the cornstarch with 2 tablespoons cold water to form a slurry. Stir the slurry into the simmering gravy and cook for 2-3 minutes until thickened. Stir in butter for a glossy, rich finish.
10. Serve: Pour the herb-infused gravy over the lamb shanks. Garnish with fresh rosemary sprigs and serve alongside mashed potatoes, creamy polenta, or crusty bread for a hearty, comforting meal.

Notes

• Turning the lamb shanks every hour during slow cooking ensures even tenderness and flavor absorption.
• For an alcohol-free version, substitute red wine with additional beef broth or grape juice.
• Leftover lamb can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Use a heavy-bottomed pot or Dutch oven to prevent burning and to distribute heat evenly during braising.
• If you prefer, the cornstarch thickening step can be omitted for a thinner gravy.

Keywords: lamb shanks, slow cooked lamb, braised lamb, herb gravy, red wine gravy, comfort food, Mediterranean lamb recipe