When it comes to hearty, flavorful meals that warm you from the inside out, Slow-Cooked Lamb Shanks with Herb-Infused Gravy are hard to beat. This recipe takes tender, fall-off-the-bone lamb shanks, infused with aromatic herbs and spices, and pairs them with a rich, flavorful gravy. The combination of rosemary, thyme, and a hint of cinnamon creates a beautifully fragrant dish that’s perfect for special occasions or comforting family dinners. Served over mashed sweet potatoes, this dish is pure comfort food at its finest.
Why You’ll Love This Recipe:
This recipe is perfect for those who enjoy rich, slow-cooked flavors. The lamb shanks are cooked low and slow, allowing the meat to become incredibly tender while absorbing the essence of herbs, spices, and vegetables. The dish is topped off with a luxurious herb-infused gravy, made from the same braising liquid, giving every bite deep and savory notes. Not only is it satisfying, but it’s also relatively hands-off, making it ideal for leisurely cooking on a weekend.
Ingredients:
For the Lamb Shanks:
- 2 large lamb shanks (or 4 smaller ones)
- 1 large bunch fresh rosemary (approx. 0.75 oz)
- 8 garlic cloves
- 2 cinnamon sticks
- 1 small bunch thyme (approx. 5 sprigs)
- 1 large onion, chopped
- 4 cups chicken stock (enough to cover the lamb slightly)
- 3 stalks celery, chopped
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 3 bay leaves
- ½ tsp crushed red pepper flakes (optional)
- 1 cup fresh plum tomatoes, chopped
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp red wine vinegar
- 1 large bunch fresh mint and thyme (for the gravy)
- 2 carrots, chopped
- Salt and pepper, to taste
Instructions:
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C).
2. Prepare the Lamb
Using a sharp knife, slash the fat side of the lamb shanks. Season the lamb generously with salt and pepper on all sides.
3. Brown the Lamb Shanks
In a large pan, heat some olive oil over medium heat. Brown the lamb shanks on all sides until they are golden, about 4-5 minutes per side. This helps to lock in flavor. Once browned, remove the lamb from the pan and set it aside.
4. Assemble the Pot
In a cast iron Dutch oven (or any oven-safe pan), place half of the rosemary sprigs and half of the garlic cloves at the bottom. Lay the browned lamb shanks on top of the herbs. Add the remaining rosemary, garlic, onions, celery, carrots, cinnamon sticks, thyme, chopped tomatoes, smoked paprika, cumin, bay leaves, and crushed red pepper flakes (optional) to the pot.
5. Add the Stock
Pour enough chicken stock over the lamb to slightly cover the shanks. Stir everything together to mix the flavors.
6. Slow-Cook the Lamb
Cover the pot and place it in the preheated oven. Cook the lamb for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone. Stir occasionally during the cooking process and add more stock or water if needed to keep the lamb moist.
7. Rest the Lamb
Once cooked, remove the pot from the oven. Take the lamb shanks out of the pot and let them rest for 10-15 minutes.
8. Make the Herb-Infused Gravy
- Skim off any fat from the liquid left in the pot. Pour most of the liquid out, leaving about 2 cups in the pot. Discard any large herb pieces.
- In the same pot, melt 1 tablespoon of butter over medium heat. Stir in 1 tablespoon of flour to create a roux. This will help thicken the gravy. Scrape up any browned bits from the bottom of the pot for added flavor.
- Allow the sauce to reduce and thicken, then finely chop the mint and thyme and stir them into the gravy.
9. Add a Tangy Finish
Just before serving, add 1 tablespoon of red wine vinegar to the gravy for a touch of acidity that brightens up the rich flavors.
10. Serve
To serve, place the tender lamb shanks over a bed of mashed sweet potatoes or your favorite side dish, and generously spoon the herb-infused gravy over the top. Garnish with extra fresh herbs, if desired, and enjoy this comforting and flavorful meal.
Kitchen Equipment Needed:
- Large pan for browning the lamb
- Cast iron Dutch oven or oven-safe pot
- Sharp knife for preparing the lamb
- Whisk for making the gravy
Tips and Shortcuts:
- Make Ahead: You can prepare the lamb shanks up to 2 days ahead. Store them in the fridge in their braising liquid, then reheat them gently in the oven before serving.
- Flavor Variations: Feel free to experiment with different herbs like oregano, parsley, or even sage to suit your flavor preferences.
- Quick Gravy: If you’re short on time, you can blend some of the vegetables and braising liquid together for a thicker, veggie-rich gravy without needing to make a roux.
Recipe Swaps and Variations:
- Boneless Option: If you can’t find lamb shanks, you can use lamb shoulder or boneless lamb leg, though the cooking time may vary.
- Vegetable Variations: Feel free to add more root vegetables like parsnips or turnips to the pot for an even heartier dish.
- Wine Addition: For a richer flavor, swap 1 cup of chicken stock with dry red wine.
How to Store Leftovers:
Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, adding a bit of extra broth or water to keep the meat moist. The herb-infused gravy can also be stored separately in the fridge and reheated gently on the stovetop.
Food and Drink Pairings:
This rich and savory Slow-Cooked Lamb Shank pairs beautifully with a full-bodied red wine like Cabernet Sauvignon or Syrah. The bold flavors of the wine complement the tender lamb and fragrant herbs.
If you prefer a non-alcoholic option, try pairing this dish with sparkling water with lemon or a robust black tea to balance the richness of the meal.
For sides, serve the lamb shanks over mashed sweet potatoes, buttery mashed potatoes, or even a creamy polenta for a satisfying meal. You can also serve it with a simple green salad or roasted vegetables for a lighter accompaniment.
Frequently Asked Questions (FAQ):
Q: Can I cook the lamb in a slow cooker?
A: Yes! After browning the lamb and preparing the ingredients, transfer everything to a slow cooker. Cook on low for 6-8 hours until the lamb is tender.
Q: How do I know when the lamb is done?
A: The lamb is ready when it’s tender enough to fall off the bone. You can test this by gently pulling the meat with a fork—if it comes apart easily, it’s done.
Q: Can I freeze the leftovers?
A: Absolutely! Leftover lamb shanks and gravy can be frozen for up to 3 months. Thaw in the fridge overnight and reheat in the oven or on the stovetop.
More Recipe Suggestions:
Garlic Herb Crusted Rack of Lamb
Sundried Tomato & Spinach Rigatoni with Herb-Infused Chicken
Roasted Garlic Mashed Potatoes with Sausage & Gravy
Belgian-Style Slow-Cooked Beef Stew
Slow-Cooked Lamb Shanks with Herb-Infused Gravy
Equipment
Ingredients
- 2 large lamb shanks or 4 smaller ones
- 1 large bunch fresh rosemary approx. 0.75 oz
- 8 garlic cloves
- 2 cinnamon sticks
- 1 small bunch thyme approx. 5 sprigs
- 1 large onion chopped
- 4 cups chicken stock enough to cover the lamb slightly
- 3 stalks celery chopped
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 3 bay leaves
- ½ tsp crushed red pepper flakes optional
- 1 cup fresh plum tomatoes chopped
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp red wine vinegar
- 1 large bunch fresh mint and thyme for the gravy
- 2 carrots chopped
- Salt and pepper to taste
Instructions
For the Lamb:
- Preheat the oven to 400°F (200°C).
- Prepare the lamb by slashing the fat side with a sharp knife. Season the lamb with salt and pepper on all sides.
- In a large pan, heat some olive oil over medium heat. Brown the lamb shanks on all sides until they are golden. Remove the lamb from the pan and set aside.
- In a cast iron Dutch oven (or any oven-safe pan), place half of the rosemary sprigs and half of the garlic cloves on the bottom. Put the browned lamb shanks on top. Add the rest of the rosemary and garlic over the lamb.
- Add the chopped onions, celery, carrots, cinnamon sticks, thyme, tomatoes, paprika, cumin, bay leaves, and crushed red pepper flakes (optional) to the pot. Pour in enough chicken stock to slightly cover the shanks. Stir everything together.
- Cover the pot and place it in the preheated oven to cook for 2.5 to 3 hours, or until the lamb is tender and falling off the bone. Stir occasionally, and if necessary, add more stock or water to keep the lamb moist.
- Once cooked, remove the pot from the oven and allow the lamb to rest for 10-15 minutes.
For the Gravy:
- Remove the lamb shanks from the pot and skim off the fat from the liquid.
- Pour away most of the fat, leaving approximately 2 cups of the remaining stock in the pot. Discard any large herb pieces.
- Add 1 tablespoon of butter to the pot, stirring in 1 tablespoon of flour to create a roux. Scrape up any browned bits stuck to the bottom of the pot for extra flavor.
- Allow the sauce to reduce and thicken over medium heat. Finely chop the mint and thyme and stir them into the gravy.
- Just before serving, add 1 tablespoon of red wine vinegar for a final touch of acidity.
- To Serve: Serve the tender lamb shanks with the herb-infused gravy, and enjoy over a bed of mashed sweet potatoes for a comforting and flavorful meal.
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