Slow-cooked Lamb Shanks with Herb-infused Gravy

• total tid: 55 minutes

Ingredienser

4 lamb shanks 🍖

2 tbsp olive oil

1 onion, diced 🧅

2 carrots, chopped 🥕

2 celery stalks, chopped

4 garlic cloves, minced 🧄

2 tbsp tomato paste

1½ cups beef or lamb broth

1 cup red wine (optional)

2 sprigs rosemary 🌿

4 sprigs thyme

2 bay leaves

1 tsp paprika

Salt & black pepper

1 tbsp butter 🧈

Fremgangsmåte

Season & sear: Season lamb shanks generously with salt, pepper and paprika. Sear in olive oil over high heat for 2–3 min per side until deeply browned. Remove.

Build the base: In the same pot, sauté onion, carrots and celery for 5–7 min. Add garlic and tomato paste; cook for another minute.

🍷 Add red wine and scrape up all the browned bits from the bottom.

Return the lamb and add broth, rosemary, thyme and bay leaves. The liquid should come roughly ⅓–½ way up the shanks.

Slow cook: Cover and cook at 160°C for 2½–3½ hours, turning the shanks once or twice, until the meat is extremely tender and nearly falling from the bone.

🥣 Remove the lamb and strain the cooking liquid. Simmer the liquid for 10–15 min until reduced and glossy.

🧈 Whisk in butter and a little fresh thyme to create the herb-infused gravy.

🍖 Return the lamb to the gravy for a few minutes, then serve with mashed potatoes, roasted vegetables or creamy polenta.

Pro tip: Give the shanks a seriously deep sear before braising. That caramelized crust + slow-cooked collagen is what gives you that rich, silky gravy. 🤤🍖🌿