Slow-Cooked Lamb Shanks with Herb-Infused Gravy
Ingredients:
4 lamb shanks
Salt and freshly ground black pepper
2 tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp balsamic vinegar
2 cups beef or lamb stock
1 tbsp Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
Directions:
Sear the Lamb Shanks:
Season lamb shanks with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear lamb shanks on all sides until browned. Transfer to a slow cooker.
Prepare the Aromatics:
In the same skillet, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and tomato paste; cook for another 1-2 minutes. Deglaze with balsamic vinegar , scraping up any browned bits.
Slow Cook:
Transfer the vegetable mixture to the slow cooker with the lamb. Add stock, Worcestershire sauce, rosemary, thyme, and bay leaves. Cover and cook on low for 7–8 hours or high for 4–5 hours, until meat is tender and falling off the bone.
Make the Gravy:
Remove lamb shanks and set aside, keeping warm. Strain the cooking liquid into a saucepan, discarding solids and herbs. Simmer over medium heat. If desired, whisk in the cornstarch slurry and cook until thickened to a gravy consistency.
Serve:
Plate lamb shanks over mashed potatoes or creamy polenta. Drizzle generously with the herb-infused gravy.
Prep Time: 20 minutes | Cooking Time: 7 hours | Total Time: 7 hours 20 minutes
Kcal: 525 kcal | Servings: 4 servings
