Velvety Herb-Braised Lamb Shanks in Rich Gravy

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Description

This Velvety Herb-Braised Lamb Shanks in Rich Gravy recipe is a show-stopping dish that transforms humble lamb shanks into a fall-off-the-bone delicacy. Slowly braised with fresh herbs, garlic, onions, carrots, and red wine, the meat soaks up rich flavors and develops a luxurious gravy. This comforting dish is perfect for Sunday dinners, family gatherings, or special occasions where you want to impress with minimal effort but maximum flavor.

 Ingredients For Velvety Herb-Braised Lamb Shanks in Rich Gravy

  • 4 lamb shanks (about 1 lb / 450 g each)

  • 3 tbsp olive oil

  • 2 medium onions, finely chopped

  • 3 carrots, chopped

  • 3 celery stalks, chopped

  • 6 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups red wine (dry)

  • 4 cups beef or lamb stock

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 2 bay leaves

  • 1 tbsp balsamic vinegar (optional, for depth)

  • Salt & black pepper to taste

 Instructions

  1. Prepare the Lamb Shanks – Pat dry and season with salt & pepper.

  2. Sear the Meat – In a heavy Dutch oven, heat olive oil and brown the lamb shanks on all sides. Remove and set aside.

  3. Build the Flavor Base – In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 more minutes.

  4. Deglaze – Pour in red wine, scraping up browned bits. Let it simmer for 5 minutes.

  5. Add Stock & Herbs – Return lamb shanks to the pot. Add stock, rosemary, thyme, bay leaves, and balsamic vinegar. Bring to a gentle simmer.

  6. Braise – Cover and cook in the oven at 325°F (160°C) for 2.5–3 hours, until the lamb is fork-tender.

  7. Make the Gravy – Remove lamb shanks and strain the braising liquid. Simmer until reduced into a rich gravy. Adjust seasoning.

  8. Serve – Plate lamb shanks over mashed potatoes, polenta, or buttered noodles, topped with velvety gravy.

 Notes

  • Braising low and slow is key—don’t rush!

  • Red wine adds depth, but you can substitute with more stock if preferred.

  • A touch of balsamic vinegar enhances the gravy’s richness.

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

Tips

  • Use a cast iron Dutch oven for even cooking.

  • If gravy is too thin, whisk in a slurry (1 tsp cornstarch + 1 tbsp cold water).

  • For extra richness, stir in a small knob of butter before serving.

  • Pair with roasted root vegetables or a fresh green salad for balance.

 Servings

  • Serves 4 people (1 shank per serving).

 Nutritional Info (per serving, approximate)

  • Calories: 620 kcal

  • Protein: 48 g

  • Fat: 36 g

  • Saturated Fat: 14 g

  • Carbohydrates: 18 g

  • Fiber: 3 g

  • Sugars: 6 g

  • Sodium: 820 mg

Health Benefits

  • Protein-rich: Supports muscle repair and satiety.

  • Herbs & garlic: Provide antioxidants and anti-inflammatory compounds.

  • Slow cooking: Preserves nutrients while enhancing digestibility.

  • Balanced meal: Pairing with veggies ensures a nourishing dish.

 Q & A

Q1: Can I make this ahead of time?
Yes! It tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 2 months.

Q2: Can I make it without wine?
Absolutely. Replace wine with extra broth + 1 tbsp balsamic or pomegranate juice for richness.

Q3: What sides go best with this dish?
Mashed potatoes, creamy polenta, crusty bread, or buttered egg noodles are excellent pairings.

Q4: How do I know the lamb is done?
When the meat easily falls off the bone with a fork, it’s ready.

Q5: Can I cook this in a slow cooker?
Yes! After searing, transfer to a slow cooker with all ingredients and cook on low for 7–8 hours.

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