Slow-Cooked Lamb Shanks with Herb-Infused Gravy is pure comfort food magic—the kind of dish that fills your kitchen with irresistible aromas and just begs to be shared around the table. Each bite combines fall-off-the-bone tender lamb, a deeply savory gravy infused with garden-fresh herbs, and pops of warm spices for complexity. This is a recipe I reach for on chilly evenings or when I want to surprise my guests with something that tastes like it took all day, but is surprisingly straightforward. Get ready for a meal that will have everyone asking for seconds!

Slow-Cooked Lamb Shanks with Herb-Infused Gravy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow-Cooked Lamb Shanks with Herb-Infused Gravy is that every ingredient plays a key role in building robust flavors and gorgeous color—without any unnecessary fuss. From the lamb itself to the finishing touch of herbs in the gravy, each element adds character and depth for a dish that’s as impressive as it is cozy.

Lamb Shanks: Opt for two large or four smaller lamb shanks; they’ll become meltingly tender as they braise.
Fresh Rosemary: This aromatic herb infuses both the lamb and the gravy with unmistakable warmth—don’t skimp!
Garlic Cloves: Eight whole cloves bring sweetness and depth, especially after slow cooking.
Cinnamon Sticks: A little cinnamon creates subtle warmth and just a hint of the exotic.
Fresh Thyme: Five sprigs add herby freshness that balances the richness of the lamb.
Onion (chopped): Provides a sweet, savory base for the braising liquid.
Chicken Stock: Four cups give our shanks moisture and act as a canvas for all those flavors.
Celery (chopped): Adds aromatic depth and a touch of earthiness.
Smoked Paprika: One tablespoon adds smokiness and beautiful color to the sauce.
Ground Cumin: A teaspoon brings gentle warmth and an unmistakable savory note.
Bay Leaves: Three leaves for a faintly floral background note—don’t forget to fish them out later!
Crushed Red Pepper Flakes (optional): For those who like a kiss of heat, add a half teaspoon.
Plum Tomatoes (chopped): Fresh and juicy tomatoes lend brightness and body to the gravy.
Butter: Just one tablespoon for a glossy, luxurious gravy.
All-Purpose Flour: Thickens your gravy to silky perfection.
Red Wine Vinegar: A tablespoon just before serving sharpens and lifts the finished sauce.
Fresh Mint and Thyme (for gravy): This final herb combo brightens up the sauce spectacularly.
Carrots (chopped): Sweet and colorful, they soak up flavor as they simmer.
Salt and Pepper: Season generously for the best results—taste as you go!

How to Make Slow-Cooked Lamb Shanks with Herb-Infused Gravy

Step 1: Prep and Brown the Lamb

Preheat your oven to 400°F (200°C) to get things off to a roaring start. Using a sharp knife, make several shallow slashes in the fatty side of each lamb shank—this helps the seasonings seep into every nook and cranny. Season them all over with salt and pepper, then, in a large pan, heat a swirl of olive oil over medium heat. Brown the lamb shanks on all sides until deliciously golden. This not only adds color but also builds tons of flavor. Once they look caramelized and irresistible, transfer the shanks to a plate and set aside.

Step 2: Layer Flavors in Your Dutch Oven

In a sturdy Dutch oven or any oven-safe pot, create your aromatic “bed” by scattering half of the rosemary and half of the garlic cloves on the bottom. Nestle your browned lamb shanks gently on top, then follow with the rest of the rosemary and garlic draped over the meat. This layering gives Slow-Cooked Lamb Shanks with Herb-Infused Gravy their signature herby backbone.

Step 3: Add Vegetables, Spices, and Broth

Pile in the chopped onion, celery, carrots, cinnamon sticks, thyme sprigs, chopped tomatoes, smoked paprika, cumin, bay leaves, and—if you want a subtle kick—those crushed red pepper flakes. Pour in enough chicken stock to just cover the shanks. Stir well so everything is cozy and mingling. This vibrant medley becomes the base for your luscious, deeply flavorful gravy.

Step 4: Slow-Cook Until Tender

Cover your pot tightly and slide it into the oven. Let the lamb shanks cook for 2½ to 3 hours, checking every so often to give everything a gentle stir. If the liquid reduces a little too much, top it up with a splash of stock or water. You’ll know they’re ready when the lamb is so tender it falls away from the bone with barely any effort. When finished, take the pot out and let the shanks rest for 10-15 minutes to lock in all those juicy flavors.

Step 5: Prepare the Herb-Infused Gravy

Carefully remove the lamb shanks from the pot and skim off any excess fat from the cooking liquid. Pour away most of the fat, leaving roughly two cups of liquid and vegetables in the pot. Discard the spent herbs and any whole spices. Set the pot over medium heat, add the butter, then sprinkle in the flour while stirring to create a silky roux. Don’t forget to scrape up those gorgeous, caramelized bits on the bottom! Let the sauce bubble and thicken for a few minutes. Chop the fresh mint and thyme, then stir them into the gravy. Right before serving, swirl in the red wine vinegar—just that touch transforms the sauce with brightness.

Step 6: Serve and Savor

Nestle the shanks on a platter (or directly onto plates), spooning over a generous amount of that herby, aromatic gravy. Slow-Cooked Lamb Shanks with Herb-Infused Gravy are pure comfort, especially when served over fluffy mashed sweet potatoes or your favorite base. Get ready—your kitchen never smelled so inviting!

How to Serve Slow-Cooked Lamb Shanks with Herb-Infused Gravy

Garnishes

Top each serving with a shower of freshly chopped mint and thyme, plus a sprinkle of flaky sea salt for crunch. If you really want to go the extra mile, zest a little lemon over each plate just before serving for a bright, fresh note that highlights all those savory, slow-cooked flavors.

Side Dishes

These melt-in-your-mouth lamb shanks shine over a mound of buttery mashed sweet potatoes or velvety polenta, which soak up all the beautiful herb-infused gravy. For extra color and crunch, serve with garlicky sautéed greens or crisp roasted root vegetables—these sides echo the comfort and warmth of the main dish without stealing the spotlight.

Creative Ways to Present

For a dinner party, place each lamb shank upright on the plate, spoon the glossy gravy around and finish with a mini bouquet of herbs tied to the bone—it looks so elegant and rustic! For a cozier family meal, arrange the shanks in a big serving dish, smother with gravy, and let everyone serve themselves at the table. Leftovers (if you have any!) are fantastic shredded and stuffed into crusty rolls with a drizzle of gravy for a hearty sandwich.

Make Ahead and Storage

Storing Leftovers

Once everyone is satiated, any leftover Slow-Cooked Lamb Shanks with Herb-Infused Gravy can be cooled, then placed in an airtight container in the fridge. The flavors actually deepen overnight, making tomorrow’s meal even more delicious—just be sure to add any leftover gravy, too, for maximum juiciness.

Freezing

To freeze, simply cool the lamb shanks completely, then wrap each one individually for easy portioning. Pour some of the herb-infused gravy into a separate freezer bag or sturdy container, and freeze both for up to three months. Thaw overnight in the fridge before reheating for a meal just as comforting as the day you made it.

Reheating

To reheat, return the lamb shanks and gravy to a covered baking dish and warm gently in a 325°F (160°C) oven until heated through. Alternatively, you can reheat portions on the stovetop over low heat, adding a splash of stock if the gravy seems a little thick. Either way, the lamb will stay beautifully tender.

FAQs

Can I make Slow-Cooked Lamb Shanks with Herb-Infused Gravy in advance?

Absolutely! In fact, making this dish a day ahead gives the flavors plenty of time to develop, and the lamb becomes even more tender. Just refrigerate, then reheat gently when ready to serve.

What’s the best cut of lamb for this recipe?

Lamb shanks are essential for Slow-Cooked Lamb Shanks with Herb-Infused Gravy, as their marbling and connective tissue break down into succulent, juicy meat during the long braise. Other cuts like shoulder won’t deliver that signature silky texture.

What can I use if I don’t have fresh herbs?

If fresh herbs are out of reach, dried rosemary and thyme can be used—just reduce the amount by half, as dried herbs are more concentrated. Add them at the beginning so they have time to infuse the sauce.

Is there a substitute for red wine vinegar in the gravy?

Sure! If you’re out of red wine vinegar, try a splash of balsamic, sherry vinegar, or even a squeeze of fresh lemon juice. Each will give the gravy that little finishing brightness.

Can I make Slow-Cooked Lamb Shanks with Herb-Infused Gravy in a slow cooker?

Yes! After browning the lamb and sautéing the base, transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for about 4-5 hours, then finish your gravy as directed on the stovetop.

Final Thoughts

There’s just something undeniably special about sharing Slow-Cooked Lamb Shanks with Herb-Infused Gravy with people you love. The process is easy, the flavors are rich and satisfying, and every bite feels like a homemade hug. Give this recipe a try—you’ll be amazed at how such simple ingredients can create a showstopping meal that everyone will remember!