Slow Cooked Lamb Shanks with Rosemary Gravy (Printable)

Tender lamb shanks braised slowly in rosemary-infused gravy. Melt-in-the-mouth meat with rich, savory sauce for a comforting dinner.

# What You'll Need:

→ Meat

01 - 4 lamb shanks, approximately 12-14 oz each

→ Vegetables

02 - 2 large onions, sliced
03 - 3 carrots, peeled and cut into chunks
04 - 3 celery stalks, chopped
05 - 4 garlic cloves, minced

→ Herbs & Spices

06 - 3 sprigs fresh rosemary
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - Salt and freshly ground black pepper to taste

→ Liquids

10 - 2 cups beef stock, gluten-free
11 - 1 cup dry red wine
12 - 1 tablespoon tomato paste

→ Others

13 - 2 tablespoons olive oil
14 - 1 tablespoon cornstarch, optional for thickening

# How To Make It:

01 - Preheat oven to 320°F or set slow cooker to low setting. Pat lamb shanks dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 8 minutes total. Transfer to a plate.
03 - In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 minute longer.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from pot bottom. Simmer for 2-3 minutes to reduce slightly.
05 - Add beef stock, rosemary sprigs, thyme, and bay leaves. Return lamb shanks to pot, nestling them into vegetables. Bring to gentle simmer.
06 - Cover pot and transfer to oven. Braise for 3 to 3.5 hours at 320°F until meat is very tender and nearly falling from bone. Alternatively, transfer all contents to slow cooker and cook on low for 8 hours.
07 - Remove lamb shanks to warm serving platter and tent with foil. Discard bay leaves and rosemary stems from braising liquid.
08 - Skim excess fat from surface of sauce. If thicker gravy is desired, whisk cornstarch with 2 tablespoons cold water until smooth, then slowly whisk into simmering sauce until thickened. Taste and adjust seasoning with salt and pepper.
09 - Arrange lamb shanks on serving plates. Ladle rosemary-infused gravy generously over meat and accompanying vegetables.

# Tips from dashanddishes:

01 -
  • The meat literally falls off the bone with just the gentlest prod of your fork, a revelation that will make you feel like a culinary magician even if youre new to braising.
  • The hands-off cooking time gives you permission to curl up with a book or catch up with family while your home fills with aromas that somehow make everyone gather in the kitchen without being called.
02 -
  • Browning the meat isnt optional; I once rushed this step and ended up with pale, less flavorful shanks that lacked that crucial depth.
  • The longer you let the finished dish rest before serving (even 20 minutes), the more the flavors settle and intensify in ways that surprised me the first time I exercised patience.
03 -
  • Ask your butcher to crack the shanks (make a small cut in the membrane around the middle) which prevents them from curling during cooking and ensures even heat distribution.
  • Save the bones after dinner to make an incredible stock that will elevate your next soup or risotto to restaurant quality.

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