Slow-Cooked Lamb Shanks with Herb-Infused Gravy

There’s something truly magical about slow-cooked lamb shanks that just wraps you in a warm, delicious hug. The way the meat practically falls off the bone after hours of gentle simmering—it’s the kind of dish that whispers comfort on a chilly evening. I love how the aroma of fresh herbs mingling in the gravy fills the kitchen, promising hearty goodness with every bite. If you’ve ever wanted a meal that feels like a cozy Sunday afternoon, this recipe is it. Plus, the patience you put in really pays off with ridiculously tender lamb and a rich sauce that’s perfect for soaking up with crusty bread. Trust me, this one’s a keeper!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes

Ingredients

For the Main Dish:

4 lamb shanks (about 1.5 pounds each)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup dry red wine
2 cups beef or lamb broth
1 (14.5 oz) can diced tomatoes
2 tbsp tomato paste
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste

For the Herb-Infused Gravy:

2 tbsp all-purpose flour
2 tbsp butter
Fresh parsley, chopped (optional, for garnish)

How I Make It

Step 1:

Start by seasoning the lamb shanks generously with salt and pepper. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the shanks on all sides until they’re beautifully caramelized and deep golden — about 4-5 minutes per side. This step adds tons of flavor, so don’t rush it! Remove the shanks and set aside.

Step 2:

In the same pot, add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and start to caramelize — about 7-8 minutes. The smell here is just incredible, so take a deep breath!

Step 3:

Pour in the red wine and scrape up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 5 minutes. Then stir in the tomato paste, diced tomatoes, and broth.

Step 4:

Add back the lamb shanks and tuck the rosemary, thyme, and bay leaves around them. Bring everything to a gentle simmer, then cover the pot with a lid, reduce the heat to low, and let it cook slowly for about 3 hours. The key here is to keep it low and slow — this is what makes the lamb tender and juicy.

Step 5:

Once the lamb is fork-tender and nearly falling off the bone, carefully remove the shanks and keep warm. Discard bay leaves and herb sprigs. Skim excess fat off the surface of the cooking liquid if needed.

Step 6:

For the gravy, melt butter in a small pan over medium heat, then whisk in the flour to make a roux. Cook for 2 minutes until golden and fragrant. Gradually whisk in some of the cooking liquid until smooth, then pour the roux gravy back into the pot with the rest of the sauce. Simmer for 5 minutes until thickened. Serve the lamb shanks drizzled with this rich, herb-infused gravy and garnish with fresh parsley!

Variations & Tips

Swap rosemary and thyme for oregano and bay leaves for a Mediterranean twist.
Use a slow cooker by browning the shanks first, then cooking on low for 6-8 hours.
If your gravy is too thin, mix 1 tsp cornstarch with cold water to thicken instead of flour.
Add a splash of balsamic vinegar at the end for a touch of brightness.
Don’t skip the wine—its acidity balances the richness of the lamb perfectly.
For extra veggies, throw in mushrooms or pearl onions halfway through cooking.

How I Like to Serve It

I love plating these shanks with creamy mashed potatoes or buttery polenta to soak up every drop of that luscious gravy. When it’s cooler out, pair with roasted root vegetables or a simple green salad tossed in lemon vinaigrette for a fresh contrast. This dish also makes for a stunning centerpiece when friends come over—guaranteed to spark compliments and maybe a second helping!

Notes

Reheat leftovers gently in the oven covered with foil at 300°F to keep the meat tender.
If you can’t find lamb shanks, beef shanks can be a hearty substitute but may need slightly longer cooking.

Closing: This slow-cooked lamb shanks recipe never fails to impress with its rich flavors and melt-in-your-mouth tenderness—perfect for any day you want comfort on a plate.