Slow-Cooked Lamb Shanks with Herb-Infused Gravy

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Indulge in the rich, fall-off-the-bone tenderness of Slow-Cooked Lamb Shanks with Herb-Infused Gravy. This comforting dish is perfect for special occasions or a cozy dinner at home. Slowly braised in a savory blend of herbs, vegetables, and broth, this recipe delivers deep flavors with minimal effort. Serve it over mashed potatoes or creamy polenta for a restaurant-quality meal at home.

Why You’ll Love This Recipe

   Easy Hands-Off Cooking – Let the slow cooker do the work while you go about your day.
   Rich & Comforting Flavors – Slow cooking intensifies the deep, hearty taste of the lamb and gravy.
   Perfect for Special Occasions – A show-stopping dish that feels gourmet with minimal effort.
   Customizable – Adjust herbs, spices, or add vegetables to make it your own.
   Meal-Prep Friendly – Make ahead and reheat for an easy weeknight dinner.

Ingredients Breakdown

Lamb & Seasonings:

• Lamb Shanks: A flavorful cut that becomes incredibly tender when slow-cooked.

• Salt & Pepper: Enhances the natural taste of the lamb.

• Olive Oil: Helps achieve a perfect sear and adds richness.

Aromatics & Base Flavors:

• Onion, Carrots, Celery: The classic trio for depth of flavor.

• Garlic: Adds a robust and savory aroma.

• Tomato Paste: Contributes a rich umami base.

• Balsamic Vinegar: Provides a touch of acidity to balance the richness.

Cooking Liquid & Herbs:

• Beef/Lamb Stock: Creates a flavorful braising liquid.

• Worcestershire Sauce: Adds a subtle tang and depth.

• Rosemary, Thyme, Bay Leaves: Infuse the dish with earthy, aromatic notes.

Gravy:

• Cornstarch Slurry (Optional): Thickens the sauce to a luscious gravy.

Tips and Tricks

• Sear for Maximum Flavor – Browning the lamb first enhances its deep, savory taste.
• Use a High-Quality Stock – The better the stock, the richer your gravy will be.
• Cook Low & Slow – Low heat ensures the lamb becomes melt-in-your-mouth tender.
• Enhance with Wine – Add ½ cup of red wine while deglazing for extra depth of flavor.
• Make it Ahead – This dish tastes even better the next day as flavors continue to develop.

Variations and Customizations

• Spicy Kick: Add a pinch of red pepper flakes for subtle heat.
• Root Vegetables: Swap carrots for parsnips or turnips.
• Garlic Lovers: Roast extra garlic and stir it into the gravy.
• Dairy-Free Alternative: Serve over mashed cauliflower instead of potatoes.

Pairing Suggestions

This lamb shank dish pairs beautifully with:

• Red Wine: A bold Cabernet Sauvignon or Merlot.
• Crusty Bread: Perfect for soaking up the flavorful gravy.
• Roasted Vegetables: A side of roasted Brussels sprouts or asparagus complements the richness.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm gently in a saucepan over low heat, adding a splash of broth if needed.

Popular Questions

Can I make this in the oven instead of a slow cooker?

Yes! Follow the same steps, then bake in a covered Dutch oven at 325°F (163°C) for 3–3.5 hours, until the meat is fork-tender.

What’s the best way to thicken the gravy?

You can use cornstarch slurry, flour, or reduce the liquid by simmering it longer.

Can I use a different cut of meat?

Yes, beef short ribs or pork shanks work as great alternatives.

Slow-Cooked Lamb Shanks with Herb-Infused Gravy

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• Author: easysweetmeal
• Total Time: 7–8 hours 15 minutes
• Yield: 4 servings 1x

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Description

Slow-Cooked Lamb Shanks are fall-off-the-bone tender in a rich, herb-infused gravy. Seared for flavor, then slow-cooked with vegetables, herbs, and savory stock, this dish pairs perfectly with mashed potatoes or polenta.

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Ingredients

Scale 1x2x3x

• 4 lamb shanks
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 2 cups beef or lamb stock
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)

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Instructions

1. Sear the Lamb Shanks

1. Season lamb shanks with salt and pepper.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat.
3. Sear lamb shanks on all sides until browned.
4. Transfer the seared lamb to a slow cooker.

2. Prepare the Aromatics

1. In the same skillet, sauté onion, carrots, and celery until softened (about 5 minutes).
2. Add garlic and tomato paste; cook for another 1–2 minutes.
3. Deglaze the pan with balsamic vinegar, scraping up any browned bits for extra flavor.

3. Slow Cook

1. Transfer the vegetable mixture to the slow cooker with the lamb.
2. Add stock, Worcestershire sauce, rosemary, thyme, and bay leaves.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours until the meat is tender and falling off the bone.

4. Make the Gravy

1. Remove lamb shanks and set them aside, keeping warm.
2. Strain the cooking liquid into a saucepan, discarding solids and herbs.
3. Simmer over medium heat.
4. If desired, whisk in the cornstarch slurry and cook until thickened to a gravy consistency.

Notes

• Remove bay leaves before serving.
• For an extra touch, finish with a sprinkle of fresh parsley or grated Parmesan.
• Serve with a side of buttery mashed potatoes or polenta for a classic pairing.

• Prep Time: 15 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mediterranean / European

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