Autumn Braised Lamb Shanks in Rustic Rosemary-Thyme Herb Gravy

Autumn Braised Lamb Shanks in Rustic Rosemary-Thyme Herb Gravy

Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• 1 tablespoon cornstarch (optional, for thicker gravy)
• 2 tablespoons water (if thickening)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the lamb
   Pat the lamb shanks dry with paper towels. Season generously with salt and black pepper.
2. Brown the shanks
   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
   Sear the lamb shanks on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
3. Cook the vegetables
   In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened.
   Stir in garlic and cook for 1 minute until fragrant.
4. Build the flavor
   Add tomato paste and cook for 2 minutes, stirring constantly.
   Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let simmer for 3–4 minutes.
5. Braise the lamb
   Return the lamb shanks to the pot. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
   The liquid should come about halfway up the shanks.
6. Slow cook
   Cover and simmer on low heat for 2½–3 hours, or place in a preheated oven at 325°F (160°C) for the same amount of time, until the lamb is fall-off-the-bone tender.
7. Make the gravy thicker (optional)
   Mix cornstarch with water to create a slurry. Stir it into the pot during the last 10 minutes of cooking until the gravy thickens.
8. Serve
   Remove bay leaves. Spoon the rich herb gravy over the lamb shanks and garnish with fresh parsley.

Serving Suggestions

Serve with:

• Creamy mashed potatoes
• Buttered egg noodles
• Roasted root vegetables
• Crusty rustic bread

Tips

• The flavor gets even better the next day.
• For extra richness, add a small knob of butter to the gravy before serving.
• If you prefer no alcohol, replace the wine with extra beef broth.