Slow-cooked Lamb Shanks with Herb-infused Gravy

• 总时间: 14 hours 47 minutes

配料

Ingredients (serves 4)

4 lamb shanks

2 tbsp olive oil

1 large onion, chopped

3 carrots, sliced

3 celery stalks, sliced

4 garlic cloves, minced

2 tbsp tomato paste

2 cups beef or lamb stock

1 cup red wine (optional, replace with more stock if preferred)

2 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

1 tsp black pepper

Salt, to taste

For the gravy:

2 tbsp flour (or cornstarch slurry for gluten-free)

2 tbsp butter

步骤

Sear the lamb shanks:

Heat olive oil in a large pot or Dutch oven. Brown the shanks on all sides, then set aside.

Build the flavor base:

In the same pot, sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste and cook for 2 minutes.

Deglaze & simmer:

Pour in red wine, scraping the bottom to release flavor. Add stock, rosemary, thyme, bay leaves, salt, and pepper.

Slow cook:

Oven method: Cover and cook at 160°C (320°F) for 2.5–3 hours.

Slow cooker: Transfer everything to slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Make the herb-infused gravy:

Remove shanks and herbs from the pot. Strain liquid, return to stove, and simmer. In a separate pan, melt butter and whisk in flour to make a roux, then gradually whisk in strained liquid until thickened.

Serve:

Place lamb shanks on creamy mashed potatoes or polenta, pour over the herb-infused gravy, and garnish with fresh parsley. 🌿