Slow Cooked Lamb Shanks with Herb-Infused Gravy

 

Ingredients:

For the Lamb Shanks:

4 lamb shanks (about 350-450g each)

Salt and freshly ground black pepper

2–3 tbsp olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, smashed

2 tbsp tomato paste

1 cup red wine (optional, replace with more broth if desired)

3 cups beef or lamb broth

2 tsp Worcestershire sauce

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

For the Herb-Infused Gravy:

Cooking juices from the lamb

1 tbsp butter

1 tbsp all-purpose flour

Extra fresh rosemary and thyme (finely chopped, optional)

 

Instructions:

1. Sear the Lamb Shanks:

Pat the lamb shanks dry, then season well with salt and pepper.

Heat olive oil in a large, heavy-based pot or Dutch oven over medium-high heat.

Sear lamb shanks until browned on all sides (about 8–10 minutes total). Remove and set aside.

2. Prepare the Flavor Base:

In the same pot, add a bit more oil if needed.

Sauté onion, carrots, and celery for 5–7 minutes until softened.

Add garlic and tomato paste; cook for another 2 minutes.

3. Deglaze and Simmer:

Pour in the red wine to deglaze the pot, scraping up the brown bits. Let simmer 3–5 minutes.

Add broth, Worcestershire sauce, rosemary, thyme, and bay leaves.

4. Slow Cook:

Return the lamb shanks to the pot, ensuring they’re mostly submerged.

Cover and simmer on low heat for 3.5 to 4 hours (or in a 160°C / 325°F oven), until the meat is fall-off-the-bone tender.

> Optional: You can also use a slow cooker—cook on low for 8 hours.

Make the Herb-Infused Gravy:

1. Strain & Separate:

Once the lamb is done, remove the shanks and set aside (keep warm).

Strain the cooking liquid through a sieve into a bowl. Skim off excess fat.

2. Thicken the Gravy:

In a saucepan, melt butter over medium heat.

Stir in flour to make a roux. Cook 1–2 minutes.

Gradually whisk in the strained cooking liquid.

Simmer until thickened to your desired consistency (10–15 minutes).

Stir in chopped fresh herbs for an extra boost.

Serving Suggestions:

Serve lamb shanks on a bed of creamy mashed potatoes, buttery polenta, or garlic-roasted root vegetables.

Ladle over the rich herb-infused gravy and garnish with a sprig of rosemary.

Pairing:

A full-bodied red wine like Shiraz, Cabernet Sauvignon, or a Rhône blend pairs beautifully.