Rustic Slow-Cooked Lamb Shanks in a Rich Herbed Gravy

Description

Tender, fall-off-the-bone lamb shanks slowly braised in a fragrant medley of herbs, garlic, red wine, and stock until infused with deep, savory flavors. The long, slow cooking transforms the meat into a rich, melt-in-your-mouth experience while creating a luxurious gravy perfect for spooning over mashed potatoes or crusty bread. This rustic dish is comfort food at its finest and ideal for special gatherings or cozy weekend meals.

Ingredients for Rustic Slow-Cooked Lamb Shanks in a Rich Herbed Gravy

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 carrots, chopped into chunks

• 3 celery stalks, chopped

• 5 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup (240 ml) red wine (optional – can substitute beef stock)

• 3 cups (720 ml) beef stock

• 1 can (14 oz / 400 g) diced tomatoes

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

• 1 tsp smoked paprika

• Salt & pepper, to taste

Instructions

1. Sear the Lamb

   • Pat lamb shanks dry, season with salt and pepper.

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

   • Brown the shanks on all sides (about 8–10 minutes total). Remove and set aside.

2. Build the Flavor Base

   • In the same pot, sauté onion, carrots, and celery until softened (about 5 minutes).

   • Add garlic and tomato paste; cook for 1–2 minutes until fragrant.

3. Deglaze & Simmer

   • Pour in red wine to deglaze, scraping up browned bits. Let it reduce slightly (about 3 minutes).

   • Add beef stock, diced tomatoes, rosemary, thyme, bay leaves, and paprika. Stir well.

4. Slow Cooking

   • Return lamb shanks to the pot, making sure they’re submerged in liquid.

   • Oven Method: Cover and cook at 325°F (160°C) for 2.5–3 hours, turning shanks halfway through.

   • Slow Cooker Method: Transfer to slow cooker, cook on LOW for 6–8 hours or HIGH for 4–5 hours.

5. Finish the Gravy

   • Once lamb is tender, remove shanks. Discard bay leaves and herb stems.

   • If gravy is too thin, simmer uncovered for 10 minutes to thicken. Adjust seasoning.

6. Serve

   • Plate lamb shanks with generous spoonfuls of gravy.

   • Serve alongside mashed potatoes, creamy polenta, or crusty bread.

Notes

• Using bone-in shanks enhances flavor richness.

• If skipping wine, add 1 tbsp balsamic vinegar to mimic acidity and depth.

• This dish tastes even better the next day as flavors deepen.

Tips

• For extra richness, stir in a small knob of butter at the end of cooking.

• Strain gravy for a silky finish.

• Always brown the lamb well — caramelization is key to flavor.

• Serve in deep bowls to keep heat in and show off the gravy.

Servings

• Serves: 4 generous portions

• Serving Size: 1 lamb shank + gravy + vegetables

Nutritional Info (Per Serving – without sides)

• Calories: ~560 kcal

• Protein: 48 g

• Fat: 30 g

• Saturated Fat: 10 g

• Carbohydrates: 16 g

• Fiber: 3 g

• Sugar: 6 g

• Sodium: ~780 mg

Benefits

• High-Protein: Supports muscle repair and growth.

• Rich in Collagen: Promotes joint and skin health.

• Herb-Infused: Rosemary and thyme contain antioxidants and anti-inflammatory compounds.

• Comfort Food with Nutrients: Contains vegetables, protein, and slow-released energy.

Q & A

Q1: Can I make this ahead of time?
Yes! In fact, it tastes better after resting overnight in the fridge. Reheat gently on the stove or in the oven.

Q2: What’s the best cut substitute if I can’t find lamb shanks?
Beef short ribs or oxtail work beautifully.

Q3: Can I freeze it?
Absolutely. Store cooled lamb and gravy in airtight containers for up to 3 months.

Q4: Does it work without wine?
Yes. Use beef stock with a splash of vinegar or pomegranate juice for acidity.