Slow-Cooked Lamb Shanks with Herb-Infused Gravy

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Description

This hearty and comforting dish of Slow-Cooked Lamb Shanks with Herb-Infused Gravy brings together tender, fall-off-the-bone lamb with a rich and aromatic sauce. Cooked slowly in a medley of herbs, vegetables, and stock, the shanks absorb all the deep flavors, resulting in a meal that feels luxurious yet comforting. Perfect for special occasions or cozy family dinners, this dish pairs wonderfully with creamy mashed potatoes, polenta, or rustic bread to soak up the delicious gravy.

Ingredients For Slow-Cooked Lamb Shanks with Herb-Infused Gravy

  • 4 lamb shanks (about 1 lb each)

  • 3 tbsp olive oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 cup red wine (optional, replace with stock if preferred)

  • 3 cups beef or chicken stock

  • 1 can (14 oz) crushed tomatoes

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 2 bay leaves

  • Salt and black pepper to taste

  • 2 tbsp flour (for thickening, optional)

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sear the lamb shanks: Heat olive oil in a large skillet. Season lamb shanks with salt and pepper, then sear on all sides until browned. Transfer to the slow cooker.

  2. Prepare the base: In the same skillet, sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for 1–2 minutes.

  3. Deglaze: Pour in red wine to deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes.

  4. Slow cook: Transfer vegetables and liquid to the slow cooker. Add stock, crushed tomatoes, rosemary, thyme, and bay leaves. Stir gently.

  5. Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until lamb is tender and falling off the bone.

  6. Thicken gravy (optional): Remove lamb shanks and keep warm. Strain the sauce into a pan, simmer, and whisk in flour until thickened to your liking.

  7. Serve: Spoon the herb-infused gravy over the lamb shanks, garnish with parsley, and serve with mashed potatoes or bread.

Notes

  • Red wine adds depth, but you can skip it and use stock if you prefer.

  • Fresh herbs give the best flavor, but dried herbs can be substituted (use half the amount).

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

Tips

  • For a richer gravy, add a splash of balsamic vinegar or Worcestershire sauce.

  • If you like a smoother sauce, blend the vegetables before thickening the gravy.

  • Always sear the lamb first – it adds a deep, savory flavor.

  • For extra indulgence, finish the dish with a pat of butter stirred into the gravy.

Servings

  • Serves 4 people (1 lamb shank per serving).

Nutritional Information (per serving, approx.)

  • Calories: 520 kcal

  • Protein: 46 g

  • Fat: 28 g

  • Carbohydrates: 18 g

  • Fiber: 3 g

  • Sugar: 5 g

  • Sodium: 880 mg

Benefits

  • Rich in protein – helps with muscle repair and satiety.

  • Slow cooking preserves tenderness and enhances flavors.

  • Herbs and vegetables provide antioxidants and nutrients.

  • Comfort food that feels gourmet, perfect for family bonding meals.

Q&A

Q: Can I make this without a slow cooker?
A: Yes! You can braise it in a Dutch oven at 325°F (160°C) for about 3 hours until tender.

Q: What sides pair best with lamb shanks?
A: Creamy mashed potatoes, buttery polenta, roasted vegetables, or couscous are perfect.

Q: Can I freeze leftovers?
A: Absolutely. Store cooled lamb shanks and gravy in airtight containers for up to 3 months.

Q: Can I use lamb shoulder instead of shanks?
A: Yes, lamb shoulder works beautifully for slow cooking and will be just as tender.

Q: How do I make it less fatty?
A: Trim excess fat before cooking, and after slow cooking, skim off any fat from the gravy’s surface.

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