Slow-Cooked Lamb Shanks with Herb-Infused Gravy 🍖🌿
Comfort food at its best—tender lamb shanks in a rich, herby gravy that warms you from the inside out!
Ingredients
2 large lamb shanks (or 4 smaller)
3 stalks celery, chopped
1 tbsp red grape juice
2 carrots, chopped
1 large onion, chopped
1 cup chopped plum tomatoes
8 garlic cloves
1 tbsp butter
1 tbsp all-purpose flour
4 cups chicken stock
½ tsp red pepper flakes (optional)
1 small bunch thyme (around 5 sprigs)
1 large bunch rosemary
1 large bunch mint and thyme (for gravy)
2 cinnamon sticks
1 tbsp smoked paprika
Salt and pepper to taste
1 tsp ground cumin
3 bay leaves
Cooking Instructions
Prep the Lamb
Preheat oven to 400°F (200°C).
Slash the lamb fat side and season well with salt and pepper.
Brown the Meat
Heat oil in a large pan. Sear lamb on all sides until browned. Set aside.
Build the Base
In a Dutch oven, layer half the rosemary and garlic. Place lamb on top. Add remaining rosemary and garlic.
Add the Veg & Spices
Toss in onions, celery, carrots, tomatoes, cinnamon, thyme, paprika, cumin, bay leaves, and red pepper flakes.
Pour in Stock
Add enough chicken stock to just cover the lamb. Stir gently.
Slow Cook It
Cover and bake for 2.5 to 3 hours, until meat is tender and falling off the bone. Stir now and then. Add more stock if needed.
Rest the Meat
Remove from oven and let the lamb rest for 10–15 minutes.
For the Gravy
Skim the Fat
Take out the lamb and skim fat off the surface. Keep about 2 cups of the liquid.
Make a Roux
Melt butter in the pot. Stir in flour and scrape up browned bits.
Add Fresh Herbs
Let sauce simmer and thicken. Stir in finely chopped mint and thyme.
Finish It
Add red grape juice and stir. Done!
To Serve
Plate lamb shanks and spoon over that rich, herby gravy. Great with mashed sweet potatoes or rice.