Name: Fall-Apart Slow-Cooked Lamb Shanks in Rich Red Wine Gravy
Ingredients: 4 lamb shanks; 2 tablespoons olive oil; 1 large onion, chopped; 3 carrots, chopped; 4 cloves garlic, minced; 2 cups red wine (such as Cabernet Sauvignon); 2 cups beef broth; 1 can (14 oz) crushed tomatoes; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Salt and black pepper to taste; 2 tablespoons all-purpose flour (optional, for thickening)

Description

Tender lamb shanks braised slowly in a savory red wine gravy until the meat falls off the bone, perfect for a cozy dinner.

Ingredients

Scale

For the Crust:

4 lamb shanks
2 tablespoons olive oil
1 large onion, chopped
3 carrots, chopped
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 can (14 oz) crushed tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Crust:

Season lamb shanks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear shanks on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker.
In the same skillet, add onion, carrots, and garlic. Sauté until softened, about 5 minutes. Pour in red wine to deglaze, scraping up browned bits. Simmer for 2 minutes, then transfer mixture to the slow cooker.
Add beef broth, crushed tomatoes, rosemary, and thyme to the slow cooker. Cover and cook on low for 8 hours, until lamb is tender and falling apart.
If desired, mix flour with a little water to form a paste and stir into the gravy during the last 30 minutes of cooking to thicken. Serve lamb shanks hot with gravy spooned over.

Notes

You can customize the seasonings to taste.