07/26/2026
Fall-Off-the-Bone Slow Braised Lamb Shanks in Rich Red Wine Herb Gravy
Ingredients:
For the Lamb:
4 lamb shanks
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
6 garlic cloves, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 bay leaves
1 teaspoon smoked paprika
For the Gravy:
1 tablespoon butter
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Garnish:
Fresh parsley, chopped
Fresh thyme
Mashed potatoes or creamy polenta for serving
Directions:
Preheat the oven to 325°F (163°C).
Pat the lamb shanks dry and season generously with salt, pepper, and smoked paprika.
Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb shanks until deeply browned on all sides. Remove and set aside.
Add the onion, carrots, and celery to the pot and sauté for 6–8 minutes until softened.
Stir in the garlic and tomato paste and cook for 2 minutes.
Pour in the red wine, scraping the bottom of the pot to release the flavorful browned bits. Simmer for 8 minutes until slightly reduced.
Add the beef stock, Worcestershire sauce, rosemary, thyme, and bay leaves.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover tightly and braise in the oven for 3 to 3½ hours, or until the meat is fork-tender and falling off the bone.
Carefully remove the lamb shanks and keep warm.
Strain the cooking liquid and return it to the pot. Stir in the butter and simmer until slightly reduced. Add the cornstarch slurry if a thicker gravy is desired.
Spoon the rich gravy generously over the lamb shanks.
Garnish with fresh parsley and thyme before serving with mashed potatoes or creamy polenta.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 710 kcal | Servings: 4 servings
