Rich Gravy Lamb Shanks -

Rich Gravy Lamb Shanks. This is my favorite lamb shanks recipe. The meat cooks slowly until it is soft and juicy. The gravy is thick and full of tasty flavors. Serve it with creamy mashed potatoes for a warm, cozy meal.

Slow-cooked lamb shanks become very tender in a rich, savory gravy made from tomatoes, wine, beef stock, and three sauces. Aromatic herbs and cooked vegetables add depth. Finish by thickening the sauce and serve over creamy mashed potatoes for a comforting, family-style dinner that’s easy to make ahead.

Ingredients

2 lamb shanks
1 carrot, diced
2 onions, chopped
4 garlic cloves, chopped (or to taste)
1 can diced tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 cup beef stock
1/2 cup red wine
2 tablespoons gravy powder mixed with 1 cup water
2 sprigs fresh rosemary, leaves torn from stem
Small sprig fresh thyme

Rich Gravy Lamb Shanks: Directions

Heat oil in a pan and brown the lamb shanks on all sides. Remove them and place in a slow cooker.
In the same pan, cook the chopped onion, carrot, and garlic in the meat juices until the onion looks clear. Put these vegetables on top of the shanks in the slow cooker.
Pour the red wine into the hot pan and warm it to loosen the browned bits. Pour that liquid over the shanks in the slow cooker.
Add the canned diced tomatoes and the beef stock into the slow cooker.
Mix the gravy powder with 1 cup of water, then stir in the soy sauce, Worcestershire sauce, and oyster sauce. Pour this over the shanks.
Add the torn rosemary leaves and a small amount of fresh thyme.
Cook on low for about 8 hours, or until the meat is very tender and falling from the bone.
After cooking, lift the shanks out and keep them warm in the oven if you like. Thicken the gravy on the stove by stirring in a little cornflour (cornstarch) mixed with water until the sauce reaches the thickness you want.
Serve the lamb shanks with mashed potatoes and spoon the rich gravy over the top.