Slow-Cooked Lamb Shanks with Herb-Infused Gravy

Slow-Cooked Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup red wine (optional)
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• Salt to taste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:

1. Brown the Lamb:

• Heat olive oil in a large Dutch oven or pot over medium-high heat.
• Season lamb shanks with salt and pepper.
• Brown the lamb shanks on all sides.
• Remove lamb shanks from the pot and set aside.

1. Sauté Vegetables:

• Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
• Add garlic and cook for 1 minute more.

1. Combine Ingredients:

• Return lamb shanks to the pot.
• Add crushed tomatoes, diced tomatoes, red wine (if using), beef broth, dried thyme, rosemary, black pepper, fresh rosemary sprigs, thyme sprigs, and bay leaf.
• Bring to a simmer.

1. Slow Cooker Method:

• Transfer the pot to a slow cooker.
• Cook on low for 6-8 hours, or until the lamb is very tender and falling off the bone.

1. Oven Method:

• Cover the pot tightly with a lid.
• Bake in a preheated oven at 300°F (150°C) for 2-3 hours, or until the lamb is very tender.

1. Make the Gravy:

• Remove lamb shanks from the pot and set aside.
• Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding solids.
• Bring the liquid to a simmer and cook for 5-10 minutes to reduce and thicken.
• Season with salt and pepper to taste.

1. Serve:

• Serve the lamb shanks with the herb-infused gravy, mashed potatoes, rice, or your favorite side dishes.