Ingredients:
* 4 lamb shanks (about 1-1.5 lbs each)
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 4 cups low-sodium beef broth (or vegetable broth#homecooking * 2 sprigs fresh rosemary
* 4 sprigs fresh thyme
* 2 bay leaves
* 1 tablespoon cornstarch (optional, for thickening gravy)
* Salt and freshly ground black pepper, to taste
* Fresh parsley, chopped (for garnish)
Let’s Get Cooking!
1. **Prepare the Shanks:** Pat the lamb shanks dry with paper towels. Season them generously all over with salt and pepper.
2. **Sear the Lamb:** Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until nicely browned. This adds a wonderful depth of flavor! Remove the shanks from the pot and set aside.
3. **Sauté the Veggies:** Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. **Braise the Shanks:** Return the lamb shanks to the pot. Pour in the beef broth, making sure it comes halfway up the sides of the shanks. Add the fresh rosemary, thyme, and bay leaves.
5. **Slow Cook to Perfection:** Cover the pot tightly with a lid. You can either:
* **Oven Method:** Place in a preheated oven at 325°F (160°C) for 3 to 4 hours, or until the lamb is fall-off-the-bone tender.
* **Slow Cooker Method:** Transfer everything to your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
6. **Make the Gravy:** Once the lamb is tender, carefully remove the shanks from the pot and set them aside on a plate, loosely tented with foil to keep warm. Strain the cooking liquid into a saucepan, discarding the solids (herbs, veggies). If you want a thicker gravy, whisk the cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering liquid until thickened. Season the gravy with salt and pepper to your liking.
7. **Serve and Enjoy:** Place a tender lamb shank on each plate. Spoon the delicious herb-infused gravy generously over the top. Garnish with fresh chopped parsley.
