{"id":5128,"date":"2026-05-17T20:26:43","date_gmt":"2026-05-17T20:26:43","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=5128"},"modified":"2026-05-17T20:26:43","modified_gmt":"2026-05-17T20:26:43","slug":"autumn-braised-lamb-shanks-in-rustic-rosemary-thyme-herb-gravy","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/05\/17\/autumn-braised-lamb-shanks-in-rustic-rosemary-thyme-herb-gravy\/","title":{"rendered":"Autumn Braised Lamb Shanks in Rustic Rosemary-Thyme Herb Gravy"},"content":{"rendered":"<h2>Autumn Braised Lamb Shanks in Rustic Rosemary-Thyme Herb Gravy<\/h2>\n<h2>Ingredients<\/h2>\n<ul>\n<li>4 lamb shanks<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1 large onion, chopped<\/li>\n<li>3 carrots, chopped<\/li>\n<li>3 celery stalks, chopped<\/li>\n<li>5 garlic cloves, minced<\/li>\n<li>2 tablespoons tomato paste<\/li>\n<li>2 cups beef broth<\/li>\n<li>1 cup red wine (optional)<\/li>\n<li>1 tablespoon Worcestershire sauce<\/li>\n<li>2 teaspoons fresh rosemary, chopped<\/li>\n<li>2 teaspoons fresh thyme leaves<\/li>\n<li>2 bay leaves<\/li>\n<li>1 tablespoon cornstarch (optional, for thicker gravy)<\/li>\n<li>2 tablespoons water (if thickening)<\/li>\n<li>Salt and black pepper to taste<\/li>\n<li>Fresh parsley for garnish<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li><strong>Prepare the lamb<\/strong><br \/>\nPat the lamb shanks dry with paper towels. Season generously with salt and black pepper.<\/li>\n<li><strong>Brown the shanks<\/strong><br \/>\nHeat olive oil in a large Dutch oven or heavy pot over medium-high heat.<br \/>\nSear the lamb shanks on all sides until deeply browned, about 3\u20134 minutes per side. Remove and set aside.<\/li>\n<li><strong>Cook the vegetables<\/strong><br \/>\nIn the same pot, add onion, carrots, and celery. Cook for 5\u20137 minutes until softened.<br \/>\nStir in garlic and cook for 1 minute until fragrant.<\/li>\n<li><strong>Build the flavor<\/strong><br \/>\nAdd tomato paste and cook for 2 minutes, stirring constantly.<br \/>\nPour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let simmer for 3\u20134 minutes.<\/li>\n<li><strong>Braise the lamb<\/strong><br \/>\nReturn the lamb shanks to the pot. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.<br \/>\nThe liquid should come about halfway up the shanks.<\/li>\n<li><strong>Slow cook<\/strong><br \/>\nCover and simmer on low heat for 2\u00bd\u20133 hours, or place in a preheated oven at <strong>325\u00b0F (160\u00b0C)<\/strong> for the same amount of time, until the lamb is fall-off-the-bone tender.<\/li>\n<li><strong>Make the gravy thicker (optional)<\/strong><br \/>\nMix cornstarch with water to create a slurry. Stir it into the pot during the last 10 minutes of cooking until the gravy thickens.<\/li>\n<li><strong>Serve<\/strong><br \/>\nRemove bay leaves. Spoon the rich herb gravy over the lamb shanks and garnish with fresh parsley.<\/li>\n<\/ol>\n<h2>Serving Suggestions<\/h2>\n<p>Serve with:<\/p>\n<ul>\n<li>Creamy mashed potatoes<\/li>\n<li>Buttered egg noodles<\/li>\n<li>Roasted root vegetables<\/li>\n<li>Crusty rustic bread<\/li>\n<\/ul>\n<h2>Tips<\/h2>\n<ul>\n<li>The flavor gets even better the next day.<\/li>\n<li>For extra richness, add a small knob of butter to the gravy before serving.<\/li>\n<li>If you prefer no alcohol, replace the wine with extra beef broth.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Autumn Braised Lamb Shanks in Rustic Rosemary-Thyme Herb Gravy Ingredients 4 lamb shanks 2 tablespoons olive oil 1 large onion,&hellip;<\/p>\n","protected":false},"author":2,"featured_media":5129,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/5128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=5128"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/5128\/revisions"}],"predecessor-version":[{"id":5130,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/5128\/revisions\/5130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/5129"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=5128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=5128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=5128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}