Ingredients
4 lamb shanks
Salt and pepper to taste
4 garlic cloves, minced
1 onion, chopped
2 carrots, chopped
4 cups beef stock
1 tablespoon tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon olive oil
1 tablespoon flour (optional, for thickening)
Instructions
- Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear lamb shanks on all sides until browned. Set aside.
- In the same pan, sauté onion, garlic, and carrots until softened.
- Stir in tomato paste and cook for another minute.
- Transfer sautéed vegetables to a slow cooker. Add beef stock, rosemary, and thyme. Nestle the lamb shanks into the liquid.
- Cook on low for 7–8 hours or high for 4 hours, until the meat is tender and falling off the bone.
- For a thicker gravy, whisk in flour and let the sauce simmer for a few more minutes before serving.
Notes
- Add a splash of red wine with the beef stock for deeper flavor.
- Use lemon zest and oregano for a Mediterranean twist.
- Stir in a tablespoon of butter at the end for added richness.
- Can be made in the oven using a Dutch oven at 325°F for about 3 hours.
- Freezes well for up to 3 months—thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooked
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 lamb shank with gravy
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg
