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

Description

Tender lamb shanks slow-cooked until they fall off the bone, served in a deep, savory red wine gravy with aromatic herbs and vegetables.

Ingredients

Scale

For the Crust:

4 lamb shanks (about 1 lb each)
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
4 garlic cloves, minced
2 cups dry red wine (like Cabernet Sauvignon)
4 cups beef or lamb broth
1 can (14 oz) crushed tomatoes
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Salt and black pepper to taste
2 tbsp all-purpose flour (for thickening, optional)

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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 2-3 minutes, then transfer mixture to the slow cooker.
Add broth, crushed tomatoes, rosemary, thyme, and bay leaves to the slow cooker. Stir gently to combine. Cover and cook on low for 8 hours or high for 4-5 hours, until lamb is tender and falling off the bone.
Optional: For a thicker gravy, remove lamb shanks and keep warm. Skim excess fat from the liquid, then whisk in flour and simmer on high for 15-20 minutes until slightly thickened. Serve lamb shanks topped with gravy and vegetables.

Notes

You can customize the seasonings to taste.