These Slow-Cooked Lamb Shanks are braised until incredibly tender and served with rich herb-infused gravy over creamy mashed potatoes! 🍖🥔🌿 The ultimate cozy dinner for a chilly evening.
Fall-Apart Tender Lamb Shanks Braised in Rich Herb-Infused Gravy
Ingredients:
4 lamb shanks, about 1 pound each2 tablespoons olive oil1 1/2 teaspoons salt1/2 teaspoon black pepper1 teaspoon smoked paprika1 medium yellow onion, diced3 carrots, peeled and sliced4 cloves garlic, minced2 tablespoons tomato paste2 cups beef or lamb broth1 cup dry red wine1 tablespoon Worcestershire sauce2 teaspoons fresh thyme leaves1 teaspoon fresh rosemary, chopped2 bay leaves1 tablespoon all-purpose flour2 tablespoons unsalted butter1/4 cup fresh parsley, choppedCreamy mashed potatoes, for serving
Directions:
Preheat the oven to 325°F (165°C).Pat the lamb shanks dry with paper towels. Season generously with salt, black pepper, and smoked paprika.Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the lamb shanks and sear for 3-4 minutes per side, until deeply browned. Transfer them to a plate.Reduce the heat to medium. Add the diced onion and carrots to the same pot and cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring frequently, until fragrant and slightly caramelized.Pour in the red wine and Worcestershire sauce. Scrape the bottom of the pot to loosen the browned bits and simmer for 3-4 minutes.Add the broth, thyme, rosemary, and bay leaves. Stir well and bring the liquid to a gentle simmer.Return the browned lamb shanks to the pot. The liquid should come about halfway up the sides of the shanks.Cover the Dutch oven tightly with its lid and transfer it to the oven. Braise for 2 1/2 to 3 hours, turning the lamb once halfway through cooking, until the meat is exceptionally tender and nearly falling from the bone.Carefully remove the lamb shanks and bay leaves from the pot. Place the lamb on a plate and cover loosely with foil to keep warm.Place the Dutch oven over medium heat. In a small bowl, mash together the flour and butter to form a smooth paste.Whisk the butter-flour mixture into the braising liquid. Simmer for 3-5 minutes, stirring frequently, until the gravy thickens.Taste the gravy and adjust the seasoning with additional salt and black pepper if needed.Return the lamb shanks to the gravy and spoon the sauce generously over the meat.Garnish with fresh parsley and serve hot over creamy mashed potatoes, spooning plenty of herb-infused gravy over each serving.Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutesKcal: 725 kcal | Servings: 4 servingsFall-Apart Tender Lamb Shanks Braised in Rich Herb-Infused GravyIngredients:4 lamb shanks, about 1 pound each2 tablespoons olive oil1 1/2 teaspoons salt1/2 teaspoon black pepper1 teaspoon smoked paprika1 medium yellow onion, diced3 carrots, peeled and sliced4 cloves garlic, minced2 tablespoons tomato paste2 cups beef or lamb broth1 cup dry red wine1 tablespoon Worcestershire sauce2 teaspoons fresh thyme leaves1 teaspoon fresh rosemary, chopped2 bay leaves1 tablespoon all-purpose flour2 tablespoons unsalted butter1/4 cup fresh parsley, choppedCreamy mashed potatoes, for servingDirections:Preheat the oven to 325°F (165°C).Pat the lamb shanks dry with paper towels. Season generously with salt, black pepper, and smoked paprika.Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the lamb shanks and sear for 3-4 minutes per side, until deeply browned. Transfer them to a plate.Reduce the heat to medium. Add the diced onion and carrots to the same pot and cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring frequently, until fragrant and slightly caramelized.Pour in the red wine and Worcestershire sauce. Scrape the bottom of the pot to loosen the browned bits and simmer for 3-4 minutes.Add the broth, thyme, rosemary, and bay leaves. Stir well and bring the liquid to a gentle simmer.Return the browned lamb shanks to the pot. The liquid should come about halfway up the sides of the shanks.Cover the Dutch oven tightly with its lid and transfer it to the oven. Braise for 2 1/2 to 3 hours, turning the lamb once halfway through cooking, until the meat is exceptionally tender and nearly falling from the bone.Carefully remove the lamb shanks and bay leaves from the pot. Place the lamb on a plate and cover loosely with foil to keep warm.Place the Dutch oven over medium heat. In a small bowl, mash together the flour and butter to form a smooth paste.Whisk the butter-flour mixture into the braising liquid. Simmer for 3-5 minutes, stirring frequently, until the gravy thickens.Taste the gravy and adjust the seasoning with additional salt and black pepper if needed.Return the lamb shanks to the gravy and spoon the sauce generously over the meat.Garnish with fresh parsley and serve hot over creamy mashed potatoes, spooning plenty of herb-infused gravy over each serving.Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutesKcal: 725 kcal | Servings: 4 servings