Go Back

Slow-Cooked Lamb Shanks with Herb-Infused Gravy

This recipe for Slow-Cooked Lamb Shanks with Herb-Infused Gravy is easy to prepare and perfect for cozy dinners, bringing out the best flavors through slow-cooking.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces lamb shanks for a hearty meal
  • 2 tablespoons olive oil for rich flavor
  • 1 large onion, sliced adds sweetness and texture
  • 4 cloves garlic, minced enhances flavor
  • 2 cups beef or vegetable broth liquid gold for depth of flavor
  • 1 cup red wine optional but adds richness
  • 2 tablespoons fresh rosemary, chopped the star of our herb show
  • 2 tablespoons fresh thyme, chopped for additional flavor
  • 1 tablespoon cornstarch to thicken the gravy
  • to taste Salt and pepper for seasoning

Method
 

Cooking Steps
  1. Heat the olive oil in a large skillet over medium-high heat. Sear the lamb shanks until beautifully browned on all sides, approximately 4-5 minutes.
  2. Remove the lamb and sauté sliced onions and minced garlic in the same skillet until softened and aromatic, about 3 minutes.
  3. Pour in the red wine (if using) and scrape up the brown bits from the skillet, letting it simmer for 2 minutes.
  4. In the slow cooker, add the lamb shanks, sautéed vegetables, broth, rosemary, thyme, and a sprinkle of salt and pepper. Set on low for 7 hours or high for 4 hours.
  5. Once the lamb is fork-tender, remove the shanks. Pour the remaining liquid into a saucepan, bring it to a simmer, and whisk in cornstarch mixed with water to thicken the gravy.
  6. Plate the lamb shanks and drizzle with herb-infused gravy, serving with creamy mashed potatoes or buttery noodles.

Notes

An immersion blender can smooth out any lumps in the gravy. This dish is even better the next day, so consider making a double batch. Beef broth or apple cider can substitute for red wine.