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Rustic Slow-Braised Lamb Shanks in Rich Herb-Infused Gravy with Seasonal Vegetables

Savory slow-braised lamb shanks with a rich herb gravy and seasonal vegetables, followed by thick pan juices.

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

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups baby potatoes, halved
  • 1 red bell pepper, chopped

Instructions

  1. Step 1: Season lamb shanks with salt and pepper. Heat olive oil in a heavy pot over medium-high heat and brown shanks on all sides. Remove and set aside.
  2. Step 2: In the same pot, sauté onion and garlic until fragrant, about 2 minutes. Add carrots, celery, potatoes, and bell pepper. Cook for 5 minutes.
  3. Step 3: Return lamb shanks to the pot. Add 2 cups of beef broth or water, along with fresh rosemary, thyme, and bay leaves. Bring to a simmer.
  4. Step 4: Cover and cook on low heat for 2.5 to 3 hours, or until lamb is tender and falling off the bone. Adjust seasoning as needed.
  5. Step 5: Serve lamb shanks with vegetables and rich pan juices.

Notes

For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the pot during the last 15 minutes of cooking.

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

Nutrition

  • Calories: 850 kcal
  • Sugar: 8 g
  • Fat: 54 g
  • Carbohydrates: 22 g
  • Protein: 68 g