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Slow-cooked lamb shanks with herb-infused gravy served on a plate

Slow-Cooked Lamb Shanks with Herb-Infused Gravy

A comforting dish of tender lamb shanks slow-cooked to perfection in a rich, herb-infused gravy, perfect for cozy evenings or special occasions.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces lamb shanks (bone-in) For maximum flavor
  • 2 tablespoons olive oil For searing
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 cups beef broth Or lamb broth if you can get it
  • 1 cup red wine Quality wine enhances flavor
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • to taste Salt and pepper
  • 2 tablespoons flour For thickening the gravy

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Season the lamb shanks with salt and pepper, then sear them until golden brown on all sides, about 2-3 minutes per side.
  3. Remove the shanks from the skillet and set them aside.
  4. In the same skillet, add chopped onion, garlic, and carrots. Sauté until the onions become translucent, about 5 minutes.
  5. Stir in the tomato paste, then pour in your red wine, scraping the bottom of the skillet. Let it simmer on medium heat for about 5 minutes.
Cooking
  1. In your slow cooker, layer the seared shanks, sautéed veggies, and sprinkle on the herbs.
  2. Pour in the broth and season with more salt and pepper if desired.
  3. Set your slow cooker to low and let it cook for 4-6 hours, or until the lamb is fork-tender.
  4. About 30 minutes before serving, remove the lamb shanks and stir in the flour to thicken the gravy, whisking to avoid lumps.

Notes

Choose a good-quality wine for the best flavor. Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stove.