Name: Herb-Infused Slow-Cooked Lamb Shanks
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: Mediterranean-Inspired / European
Ingredients: 4 lamb shanks; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup red wine; 3 cups beef or lamb broth; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; Salt and black pepper, to taste

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These herb-infused slow-cooked lamb shanks are a rich, hearty dish that I love making when I want something comforting, aromatic, and deeply flavorful. The lamb becomes melt-in-your-mouth tender after hours of slow cooking in a broth full of herbs, garlic, and vegetables. It’s one of those meals that makes my whole kitchen smell incredible and feels like a warm hug on a plate.

Why You’ll Love This Recipe

I love this recipe because it takes minimal prep but delivers maximum flavor. The long, slow cooking process breaks down the meat beautifully, and the herbs give it a rustic, earthy aroma that I can’t get enough of. It’s an impressive dish that’s surprisingly easy to pull off, making it perfect for both special occasions and lazy Sundays. Plus, the leftovers taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lamb shanks
Olive oil
Onion
Carrots
Celery
Garlic cloves
Tomato paste
Red wine
Beef or lamb broth
Fresh rosemary
Fresh thyme
Bay leaves
Salt
Black pepper

Directions

I start by seasoning the lamb shanks with salt and pepper.
I heat olive oil in a large Dutch oven or heavy pot and sear the lamb shanks on all sides until browned, then remove them and set aside.
In the same pot, I sauté chopped onion, carrot, and celery until softened, then stir in the garlic and tomato paste.
I pour in the red wine to deglaze the pot, scraping up the browned bits, then add the broth and herbs.
I return the lamb shanks to the pot, making sure they’re mostly submerged in liquid.
I cover and simmer on low heat for 3 to 4 hours, or until the meat is tender and falling off the bone.
Once done, I remove the shanks and reduce the sauce if needed to concentrate the flavors before serving.

Servings and timing

This recipe serves 4 and takes about 20 minutes of prep time and 3.5 to 4 hours of cooking. I usually make this on a weekend when I have time to let it simmer slowly—it’s totally worth the wait.

Variations

Sometimes I swap the red wine for white wine for a lighter sauce, or I add a splash of balsamic vinegar near the end for a touch of sweetness. I also like adding mushrooms or small potatoes to the pot for a heartier meal. When I’m in the mood for a Mediterranean twist, I throw in olives and a bit of lemon zest near the end of cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the lamb and sauce gently on the stove over medium-low heat until hot. It also freezes really well—just be sure to store it with some of the sauce to keep the meat moist. I thaw it overnight in the fridge before reheating.

FAQs

Can I make this in a slow cooker?

Yes, I often transfer everything to a slow cooker after searing the lamb and sautéing the vegetables. I cook it on low for 7–8 hours or high for 4–5 hours.

What cut of lamb works best for this recipe?

I use bone-in lamb shanks because they become incredibly tender and flavorful after slow cooking.

Do I have to use wine?

Not at all. I replace the wine with extra broth and a splash of balsamic vinegar or pomegranate juice for depth.

Can I make this ahead of time?

Definitely. I actually think it tastes better the next day after the flavors have had more time to meld together.

What should I serve with lamb shanks?

I usually serve them over mashed potatoes, creamy polenta, or rice—something that can soak up all that rich, herby sauce.

Conclusion

These herb-infused slow-cooked lamb shanks are one of my favorite cozy meals. I love how the flavors come together slowly and how effortlessly impressive this dish feels. Whether I’m cooking for guests or just treating myself, it’s a soul-warming recipe that never disappoints.