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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/slow-cooked-lamb-shanks-with-herb-infused-gravy-recipe/