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Fall-Off-the-Bone Lamb Shanks Slow-Cooked in Rich Herb-Infused Gravy

Tender lamb shanks slow-cooked in a flavorful herb-infused gravy until they fall off the bone.

  • Total Time: 3 hrs 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, chopped
  • 3 garlic cloves, minced

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Season the lamb shanks with salt and pepper.
  3. In a large Dutch oven, heat the olive oil over medium-high heat.
  4. Sear the lamb shanks on all sides until browned, about 5-7 minutes. Remove and set aside.
  5. Add the diced onion and chopped carrots to the pot and cook until softened, about 5 minutes.
  6. Stir in the minced garlic and cook for 1 minute.
  7. Return the lamb shanks to the pot and add enough beef broth or water to cover halfway.
  8. Add fresh herbs like rosemary and thyme.
  9. Cover and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is very tender and falling off the bone.
  10. Remove the lamb shanks and keep warm. Thicken the cooking liquid on the stovetop to make gravy.
  11. Serve the lamb shanks with the herb-infused gravy.

Notes

For extra flavor, marinate the lamb shanks overnight with herbs and garlic.

  • Author: Chef Stella
  • Prep Time: 20 mins
  • Cook Time: 3 hrs
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 650
  • Sugar: 5g
  • Fat: 35g
  • Carbohydrates: 10g
  • Protein: 60g