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Herb-Infused Slow-Cooked Lamb Shanks

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These herb-infused slow-cooked lamb shanks are fall-off-the-bone tender and bursting with deep, savory flavor. Braised in a rich red wine and herb broth, this comforting dish is perfect for cozy nights or elegant dinner parties.

Ingredients

  • 4 lamb shanks
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 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, to taste
  • Black pepper, to taste

Instructions

  1. Season lamb shanks generously with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven. Sear the shanks on all sides until browned. Remove and set aside.
  3. In the same pot, sauté onion, carrots, and celery until softened.
  4. Add garlic and tomato paste; cook for 1 minute.
  5. Deglaze the pan with red wine, scraping up browned bits.
  6. Stir in broth, rosemary, thyme, and bay leaves.
  7. Return lamb shanks to the pot. Cover and simmer on low for 3.5 to 4 hours, or until meat is fall-off-the-bone tender.
  8. Remove shanks and reduce sauce if needed.
  9. Serve warm over mashed potatoes, polenta, or couscous.

Notes

  • You can substitute red wine with additional broth and a splash of balsamic or pomegranate juice.
  • Add canned tomatoes for a richer sauce.
  • White wine can be used for a lighter variation.
  • Potatoes or mushrooms can be added in the last hour for extra heartiness.
  • Dried herbs work in place of fresh—use 1/3 the amount.

Nutrition

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