Slow Cooked Lamb Shanks Rosemary Gravy (Printable)

Fall-off-the-bone lamb shanks braised in aromatic rosemary gravy with root vegetables and beef stock.

# What goes in:

→ Meat

01 - 4 lamb shanks, approximately 12-14 oz each

→ Vegetables

02 - 2 large onions, sliced
03 - 3 carrots, peeled and cut into chunks
04 - 3 celery stalks, chopped
05 - 4 garlic cloves, minced

→ Herbs and Spices

06 - 3 sprigs fresh rosemary
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - Salt and freshly ground black pepper to taste

→ Liquids

10 - 2 cups gluten-free beef stock
11 - 1 cup dry red wine
12 - 1 tablespoon tomato paste

→ Other

13 - 2 tablespoons olive oil
14 - 1 tablespoon cornstarch, optional for thickening

# Directions:

01 - Preheat oven to 320°F or set slow cooker to low setting
02 - Pat lamb shanks dry with paper towels and season generously with salt and black pepper on all sides
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 8 minutes total. Transfer to a plate and set aside
04 - In the same pot, add onions, carrots, and celery. Cook for 5 to 7 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 minute more
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine while scraping up any browned bits from the pot bottom. Simmer for 2 to 3 minutes
06 - Add beef stock, rosemary sprigs, thyme, and bay leaves to the pot. Return lamb shanks to the pot, nestling them into the vegetables. Bring to a gentle simmer
07 - Cover pot and transfer to preheated oven. Braise for 3 to 3.5 hours, until meat is very tender and nearly falling from the bone. Alternatively, place all ingredients in slow cooker and cook on low for 8 hours
08 - Remove lamb shanks to a warm platter and tent loosely with aluminum foil. Discard bay leaves and rosemary stems from the braising liquid
09 - Skim excess fat from the surface of the sauce. For a thicker gravy, mix cornstarch with 2 tablespoons cold water until smooth, then whisk into simmering sauce until thickened to desired consistency
10 - Taste sauce and adjust seasoning with salt and pepper as needed. Serve lamb shanks with generous amounts of rosemary gravy spooned over the top

# Expert Advice:

01 -
  • The meat literally slides off the bone with just the gentlest nudge of your fork, a triumph that makes you feel like a proper chef even if youre new to cooking.
  • While it takes time, this is genuinely foolproof cooking - Ive made it through phone calls, impromptu visitors, and even a minor power outage without it suffering at all.
02 -
  • The shanks should not be crowded in your pot or theyll steam rather than braise properly - I learned this the hard way when I tried to cram six shanks into a pot meant for four.
  • Dont rush the initial searing step, as achieving that deep brown crust creates a depth of flavor that makes guests think youve been cooking all day (which, technically, you have).
03 -
  • Score the fatty outer layer of each shank in a crosshatch pattern before searing to render more fat and allow the seasonings to penetrate deeper into the meat.
  • For company-worthy presentation, wrap each shank with a strip of kitchen twine before cooking to help the meat stay attached to the bone during the long braise.

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