Hearty, tender, and soul-warming. This dish features fall-off-the-bone lamb shanks slow-cooked in a deeply flavorful, aromatic gravy that wraps you up like a warm blanket.
👉Ingredients:
🔹️2 large lamb shanks (or 4 smaller)
🔹️3 celery stalks, chopped
🔹️2 carrots, chopped
🔹️1 large onion, chopped
🔹️1 cup chopped plum tomatoes
🔹️8 garlic cloves, smashed
🔹️1 tbsp red grape juice
🔹️1 tbsp butter
🔹️1 tbsp all-purpose flour
🔹️4 cups chicken stock
🔹️½ tsp red pepper flakes (optional)
🔹️1 tbsp smoked paprika
🔹️1 tsp ground cumin
🔹️2 cinnamon sticks
🔹️3 bay leaves
🔹️1 small bunch thyme (5 sprigs)
🔹️1 large bunch rosemary
🔹️1 bunch fresh mint + extra thyme (for the gravy)
🔹️Salt and pepper, to taste
👉Instructions:
◾️1. Prep & Sear the Lamb
↪️Preheat oven to 400°F (200°C).
↪️Score the fat on the lamb shanks and season generously with salt and pepper.
↪️In a heavy pan, sear lamb until golden brown all over. Set aside.
◾️2. Layer Flavors
↪️In a Dutch oven, lay down half of the rosemary and garlic.
↪️Place the lamb on top, then add remaining rosemary and garlic.
↪️Add onions, celery, carrots, tomatoes, cinnamon sticks, thyme, paprika, cumin, bay leaves, and pepper flakes.
◾️3. Add Liquids
↪️Pour in chicken stock until lamb is nearly submerged. Stir gently.
◾️4. Slow Cook to Tender
↪️Cover and place in the oven. Cook for 2.5 to 3 hours, until lamb is tender and falling off the bone. Stir occasionally and add more stock if needed.
◾️5. Rest the Meat
↪️Remove from oven and let lamb rest for 10–15 minutes.
🚨To Make the Gravy:
◾️1. Skim & Save
↪️Remove lamb. Skim fat from the top of the cooking liquid. Reserve 2 cups of the liquid.
◾️2. Build the Gravy Base
↪️Melt butter in the pot, stir in flour to form a roux, scraping up any flavorful bits.
◾️3. Infuse & Finish
↪️Slowly add the reserved liquid. Let simmer until thickened.
↪️Stir in chopped mint and thyme, then finish with red grape juice.
To Serve:
Serve lamb over mashed sweet potatoes or fluffy rice, spoon over plenty of that rich, herb-packed gravy.
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