Ingredients

• 4 lamb shanks

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup red wine (optional, can substitute with broth)

• 2 cups beef or lamb stock

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 tablespoon flour (optional, for thicker gravy)

• Fresh parsley, chopped (for garnish)

Instructions

1.  Season and Sear the Lamb

Pat lamb shanks dry and season generously with salt and black pepper.

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Sear lamb shanks on all sides until deeply browned. Remove and set aside.

2.  Build the Flavor Base

In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened and lightly caramelized.

Stir in garlic and cook for another 30 seconds until fragrant.

Add tomato paste and cook for 1–2 minutes to deepen the flavor.

3.  Deglaze the Pot

Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot.

Simmer for 2–3 minutes until slightly reduced.

4.  Slow Cook the Lamb

Return lamb shanks to the pot. Add stock, rosemary, thyme, bay leaves, and oregano.

Bring to a gentle simmer, then cover and reduce heat to low.

Cook for 2½–3 hours, turning shanks occasionally, until the meat is fork-tender and falling off the bone.

5.  Finish the Gravy

Remove lamb shanks and keep warm.

If a thicker gravy is desired, whisk flour with a little warm broth and stir into the sauce.

Simmer uncovered for 5–10 minutes until the gravy thickens.

Adjust seasoning with salt and pepper.

6.  Serve

Return lamb shanks to the pot or plate individually and spoon the rich herbed gravy over the top.

Garnish with fresh parsley.

Serving Suggestions

• Creamy mashed potatoes

• Polenta or buttered noodles

• Crusty rustic bread

• Roasted root vegetables

Tips

• Low and slow cooking is key to tender lamb shanks.

• The dish tastes even better the next day as flavors deepen.

• A slow cooker can be used after searing - cook on low for 7–8 hours.

This rustic lamb shank recipe delivers deep, comforting flavors with melt-in-your-mouth meat and a rich, aromatic gravy - perfect for a cozy,

satisfying meal.