Slow-Cooked Lamb Shanks with Herb-Infused Gravy Recipe

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups beef or vegetable broth
• 1 cup red wine (optional, can substitute with more broth)
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Lamb Shanks:

• In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper. Sear the shanks on all sides until browned, about 5-7 minutes. Remove and set aside.

1. Sauté the Vegetables:

• In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and sauté for another minute.

1. Deglaze the Pot:

• Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Allow it to simmer for a few minutes until slightly reduced.

1. Add Remaining Ingredients:

• Stir in the broth, tomato paste, thyme, rosemary, and bay leaf. Return the lamb shanks to the pot, making sure they are submerged in the liquid.

1. Slow Cook:

• Cover and cook on low for 6-8 hours in a slow cooker, or on low heat on the stovetop for about 3-4 hours, until the lamb is tender and falling off the bone.

1. Serve:

• Remove the lamb shanks and set aside. Strain the gravy if desired, and return it to the pot. Simmer for a few minutes to thicken. Adjust seasoning as needed.

1. Garnish and Enjoy:

• Serve the lamb shanks with the herb-infused gravy drizzled over the top, garnished with fresh parsley.

Enjoy! 🍽️

This dish pairs beautifully with mashed potatoes or crusty bread to soak up the delicious gravy!