Ingredients:
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Directions:
Season and Sear Lamb Shanks:
- Season the lamb shanks generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides, about 10 minutes. Transfer to a slow cooker.
Prepare Vegetables:
- In the same skillet, add the chopped onion, carrots, and garlic. Cook for 5-7 minutes, or until the vegetables are softened. Transfer to the slow cooker with the lamb shanks.
Add Liquids and Herbs:
- Pour the red wine into the skillet, scraping up any browned bits from the bottom. Bring to a boil and cook for 2 minutes. Pour the wine into the slow cooker. Add beef broth, diced tomatoes, tomato paste, rosemary, thyme, and bay leaves. Stir to combine.
Slow Cook:
- Cover the slow cooker and cook on low for 8 hours, or until the lamb shanks are tender and falling off the bone.
Thicken Gravy:
- In a small bowl, mix the flour and water to form a slurry. Remove the lamb shanks from the slow cooker and set aside. Stir the slurry into the slow cooker and cook on high for 15-20 minutes, or until the gravy has thickened. Return the lamb shanks to the slow cooker to reheat.
- Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
- Kcal: 520 kcal | Servings: 4 servings
FAQs:
- What are Slow-Cooked Lamb Shanks with Herbed Gravy? Slow-Cooked Lamb Shanks with Herbed Gravy is a flavorful and tender dish where lamb shanks are slowly braised in a rich, aromatic broth infused with herbs and spices until the meat is falling off the bone. The cooking liquid is then reduced to create a savory herbed gravy, making the dish perfect for serving over mashed potatoes or alongside vegetables.
- How do you make Slow-Cooked Lamb Shanks with Herbed Gravy? To make Slow-Cooked Lamb Shanks with Herbed Gravy, start by seasoning and browning the lamb shanks in a skillet. Transfer them to a slow cooker and add chopped onions, garlic, carrots, and celery. Pour in beef or chicken broth, red wine (optional), and a mix of fresh herbs such as rosemary, thyme, and bay leaves. Cook on low for 6-8 hours until the meat is tender. Remove the shanks and strain the liquid, then reduce it in a saucepan to make the gravy. Thicken with a slurry of cornstarch and water if desired.
- Can I use a pressure cooker or Instant Pot instead of a slow cooker? Yes, you can use a pressure cooker or Instant Pot to make this dish more quickly. Follow the same steps for browning the lamb shanks and preparing the ingredients. Cook on high pressure for about 45 minutes, then allow for a natural release. Reduce the cooking liquid to make the gravy as instructed.
- What herbs are best for the herbed gravy? Fresh rosemary and thyme are classic choices for lamb and work wonderfully in the herbed gravy. Bay leaves add depth of flavor, and parsley can be added for a fresh finish. You can also experiment with other herbs like oregano or sage to suit your taste preferences.
- How should I store and reheat leftover lamb shanks with herbed gravy? Store leftover lamb shanks and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, place the shanks and gravy in a covered baking dish and warm in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. You can also reheat them in a saucepan on the stovetop over low heat, adding a splash of broth or water if needed to prevent drying out.