Braised Lamb Shanks in Herb Gravy 🍖🌿🔥
Ingredients:
2 lamb shanks
Salt & pepper to taste
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, smashed
2 cups beef or chicken broth
1 cup red wine (or grape juice)
2 tbsp tomato paste
Fresh rosemary & thyme
1 tbsp flour (optional for thickening)
Instructions:
1. Season & Sear: Pat lamb shanks dry, season with salt and pepper. Sear in a hot Dutch oven with olive oil until browned on all sides. Remove and set aside.
2. Sauté Base: In the same pot, add onions and garlic. Cook until softened. Stir in tomato paste and cook 1-2 mins.
3. Deglaze & Simmer: Pour in red wine, scraping up browned bits. Add broth, fresh herbs, and bring to a boil.
4. Braise: Return lamb to the pot. Cover and braise at 325°F (160°C) in the oven for 2.5–3 hours until meat is fall-off-the-bone tender.
5. Optional Gravy: Remove lamb, skim fat. Simmer liquid on stovetop to reduce, add flour mixed with water to thicken if desired.
6. Serve: Spoon over the lamb with some of the rich sauce and enjoy with mashed potatoes or crusty bread.
Rich, tender, and bursting with flavor! Bon appétit!