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Tender slow-cooked lamb shanks served with a rich brown herb gravy in a Dutch oven.
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Slow-Cooked Lamb Shanks with Herb-Infused Gravy

Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 4 lamb shanks (approx. 350g each)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 carrots , sliced into rounds
  • 2 celery stalks , diced
  • 3 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 500 ml beef stock
  • 250 ml dry red wine
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leave s
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper

Instructions

  • Season lamb shanks generously with salt and black pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb shanks until browned on all sides.
  • Remove the shanks from the pot and set aside.
  • Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened.
  • Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  • Deglaze the pot with red wine, scraping the bottom to release the fond.
  • Return the lamb shanks to the pot and pour in the beef stock.
  • Add rosemary sprigs, thyme sprigs, and bay leaves.
  • Cover with a tight-fitting lid and simmer on low heat for 3 hours, or until meat is fork-tender.
  • Remove the lamb shanks and herbs from the pot.
  • Increase heat to medium-high and boil the remaining liquid for 10 minutes to reduce and thicken into a gravy before serving over the lamb.