Lamb Shanks In A Rich Gravy Broth Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
• STEP 4.Add the lamb shanks and sear them on all sides until browned.
• STEP 5.Remove the lamb shanks from the pot and set aside.
• STEP 6.In the same pot, add onions, carrots, and celery. Cook until softened.
• STEP 7.Add garlic, thyme, and rosemary. Cook for another minute.
• STEP 8.Pour in red wine and deglaze the pot, scraping up any browned bits.
• STEP 9.Add beef broth, tomato paste, and Worcestershire sauce. Stir well.
• STEP 10.Return the lamb shanks to the pot and bring the mixture to a simmer.
• STEP 11.Cover the pot and transfer it to the preheated oven.
• STEP 12.Cook for 2.5 to 3 hours, or until the lamb shanks are tender.
• STEP 13.Remove the pot from the oven and skim off any excess fat from the surface.
• STEP 14.Serve the lamb shanks with the rich gravy and garnish with fresh herbs.
• STEP 15.Enjoy with mashed potatoes or crusty bread.

Cooking Tips

• For extra flavor, marinate the lamb shanks in the red wine and herbs overnight.
• If you don't have an oven-safe pot, you can transfer the mixture to a baking dish before placing it in the oven.
• To make the gravy thicker, you can mix a tablespoon of cornstarch with cold water and add it to the pot before simmering in the oven.

Storage and Serving

• Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb shanks in a covered pot over low heat until warmed through.
• Serve the reheated lamb shanks with fresh herbs and additional gravy if desired.