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Herb-Infused Slow-Cooked Lamb Shanks

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These herb-infused slow-cooked lamb shanks are melt-in-your-mouth tender and bursting with comforting, earthy flavor. Braised in a fragrant mix of red wine, broth, and herbs, they’re perfect for cozy nights or special gatherings.

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

Instructions

  1. Season lamb shanks with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned. Remove and set aside.
  3. Sauté onion, carrot, and celery until softened. Stir in garlic and tomato paste; cook for 1 minute.
  4. Deglaze with red wine, scraping up browned bits. Add broth, rosemary, thyme, and bay leaves.
  5. Return lamb shanks to the pot, ensuring they are mostly submerged. Cover and simmer on low for 3.5–4 hours, until tender.
  6. Remove shanks and reduce the sauce slightly if needed. Serve warm with your choice of sides.

Notes

  • Swap red wine for white wine or broth with a splash of balsamic or pomegranate juice.
  • Add mushrooms or potatoes for a heartier variation.
  • Try a Mediterranean twist with olives and lemon zest near the end of cooking.
  • This dish tastes even better the next day.
  • Freezes well—store with sauce to keep meat moist.

Nutrition

Find it online: https://cookedbymaya.com/herb-infused-slow-cooked-lamb-shanks-2/