Name: Slow-Cooked Lamb Shanks with Herb Gravy – A Holiday-Worthy Dinner
Ingredients: 4 beef shanks; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 cups beef broth; 1 cup water; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 1 tablespoon cornstarch (optional, for thickening); 1 tablespoon cold water (if using cornstarch)

Slow-Cooked Lamb Shanks with Herb Gravy – A Holiday-Worthy Dinner

Print Recipe

Tender, fall-apart slow-cooked lamb shanks bathed in a garlic and herb-infused gravy, this one-pot dish is a flavorful showstopper perfect for holidays or cozy dinners. With rich broth, aromatic herbs, and melt-in-your-mouth texture, it’s comfort food elevated.

Author: Clara

Ingredients

Scale

4 beef shanks
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup water
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon cold water (if using cornstarch)

Instructions

Season the beef shanks with salt and pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the shanks on all sides until browned, then transfer to a slow cooker.
In the same skillet, add onion, carrots, and celery. Cook until softened, then stir in garlic and tomato paste. Cook for another 2 minutes.
Transfer the vegetables to the slow cooker. Add beef broth, water, rosemary, thyme, and bay leaves.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is tender and falling off the bone.
Remove the shanks and set aside. Discard the herb sprigs and bay leaves.
For a thicker gravy, mix cornstarch with cold water, then stir into the liquid in the slow cooker. Cook on high for 10 to 15 minutes until thickened.
Serve the beef shanks with the herb-infused gravy over mashed potatoes, polenta, or rice.

Notes

For a more intense sauce, substitute 1 cup of water with red wine.
If you prefer smoother gravy, blend or strain before serving.
Lamb can be replaced with beef shanks, though the flavor will be slightly different.
This dish pairs perfectly with mashed potatoes, polenta, or rice.
Make ahead and reheat gently—flavor improves overnight.

Find it online: https://claradelish.com/slow-cooked-lamb-shanks-with-herb-gravy-a-holiday-worthy-dinner/