There’s something about Slow-Cooked Lamb Shanks with Herb-Infused Gravy that just screams “comfort food for tired souls.” You know the drill: you come home after a wild day (maybe the car broke down, maybe your kid painted the dog green, whatever), and you’re craving something hearty but can’t handle a complicated dinner. Every time I make this, my house fills with that savory smell, like you accidentally wandered into a five-star restaurant, but nobody’s going to pass you a bill at the end. If you want to know how to make it, keep reading. I’ve been there, friend, and trust me, it’s a game-changer.
Why You’ll Love This Recipe
Let’s just get it out—this dish is rich, tender, and tastes like you had a little help from a fancy chef. But nope, it’s all you. The slow-cooked lamb shanks literally fall off the bone when you press them with a fork. The herb-infused gravy? Oh wow, it’s got a cozy flavor with rosemary, thyme, and parsley, and soaks perfectly into mashed potatoes or hunks of bread.
I prefer this meal for lazy Saturdays or when company is coming because (and I’ll be honest) it looks wildly impressive. Yet it’s super chill. The recipe doesn’t ask you to hover or babysit ingredients. Pop everything in your slow cooker or pot, let time work its magic, and just enjoy the wafting aromas. Also, picky eaters in my house—yes, even teenagers—actually clean their plates.
If you like food that hugs your insides, this one checks all the boxes. Let’s settle it—these slow-cooked lamb shanks with herb-infused gravy should be a staple in your kitchen.
“I’ve tried a LOT of lamb recipes, but this one? It’s now my go-to for Sunday dinners. Came out perfect and the gravy was dreamy!” – Jamie L.
Tips and Shortcuts
Okay, let me save you from a few rookie mistakes. Rule one: brown those lamb shanks before you toss them in. Trust me, it makes a world of difference for flavor. You just need a hot pan and a couple minutes per side. Don’t stress if you forget to chop the onions perfectly, either. It’s rustic!
If you’re tight on time, prep everything the night before. Toss chopped veggies and measured spices in the pot, cover it, and let it sit in the fridge until morning. Next morning, just add the meat, pour in your broth and let the thing chug along while you’re at work.
Worried about not having fresh herbs? Just use dried, but cut the amount in half (otherwise, holy flavor bomb). And if your gravy seems thin at the end, whisk in a little cornstarch and water. Works like a charm.
I learned this the hard way, so trust me: don’t skip resting the meat for 10 minutes after it’s done. It soaks up all the juice and stays melt-in-your-mouth tender. Fast or slow, shortcuts are your friends. 
Recipe Swaps and Variations
Alright, here’s where you can get creative, or make this slow-cooked lamb shanks with herb-infused gravy work for your picky cousin. No lamb shanks at your grocery? Use beef short ribs or even pork shanks. The process is identical; flavor’s a little different, but equally delicious, if you ask me.
Don’t like potatoes? No problem. Serve the shanks over soft polenta, creamy rice, or (yes, I’ve done this) pasta. For the gravy, swap out the red wine with beef broth if you keep your recipes family-friendly or just don’t love the taste—flavor ends up hearty and less intense.
Want extra veggies? Toss in carrots, celery, or parsnips for a slightly sweet, earthy pop. Not a rosemary fan? Lemongrass or sage are bold replacements that’ll shake up the flavor profile without any kitchen chaos. Adapt to your taste buds—the recipe’s super forgiving.
I’ve heard from a lot of folks who nudge the spice level with a bit of smoked paprika or a pinch of chili flakes. Amazing on a chill winter evening. Point is, your slow-cooked lamb shanks with herb-infused gravy can always fit your mood (or your pantry).
How to Store Leftovers
So, say you actually have leftovers—never really happens at my place, but okay. The best thing about slow-cooked lamb shanks with herb-infused gravy is how forgiving they are. Just scoop the meat and sauce into an airtight container and pop it in the fridge. Keeps great for up to three days.
To reheat, low and slow is the name of the game. Microwave is fine, but a pan on the stove with a little splash of broth (or water, in a pinch) keeps everything luscious. Gravy thickened up? Thin it out slightly, give it a good stir, and you’re good to go.
Pro tip: lamb shanks taste even better the next day. The flavors get deeper, richer—like the leftovers are showing off. Oh, and if you ever want to freeze them, go for it. The meat holds up well, and you’ll have a proper meal waiting next time you face a Monday that needs rescuing.
How to Serve
There are a million ways to enjoy these slow-cooked lamb shanks with herb-infused gravy, but here are my absolute favorite serving moves:
- Pair with creamy mashed potatoes (seriously, this combination is unbeatable).
- Mop up gravy with thick slices of rustic bread.
- Toss the shank over buttery polenta and let things get messy.
- Serve alongside roasted root veggies if you’re feeling all-out Sunday dinner vibes.
Honestly, serve it however you want. Just make sure everyone gets a big ladle of that herby gravy. The look on their faces is worth every minute you spent waiting for the dish to finish!
Common Questions
How long do slow-cooked lamb shanks with herb-infused gravy really need to cook?
I’d give it at least 3 hours on a stovetop or 6 to 8 hours on low in a slow cooker. You want it so tender your fork just slides in.
Can I make this in advance for a party?
Yep! It reheats beautifully, and some say it’s even better the next day. Just don’t forget the extra gravy.
Do I need to use wine for the gravy?
Nope, just sub in extra beef broth if you prefer not to use wine. Still comes out super tasty.
What sides go with this dish?
Whatever makes you happy—mashed potatoes, rice, crusty bread. Or, get creative with polenta or even noodles!
My gravy’s too thin. Help!
No stress: Mix a teaspoon of cornstarch with water, then whisk it into the simmering gravy until thickened.
Ready for Warm, Hearty Lamb at Home?
You really can’t go wrong with slow-cooked lamb shanks with herb-infused gravy. It’s the kind of meal that satisfies any comfort food craving, especially when you want to impress your people (or just yourself). If you want more inspiration or ideas, check out Tori’s Succulent Herb Braised Lamb Shanks – A Flavorful Delight by Tori … for a twist or see what others are sharing in this Lamb shanks with herb-infused gravy recipe group. Anyway, get your slow cooker out, toss in those shanks, and make memories around your table tonight!
Slow-Cooked Lamb Shanks with Herb-Infused Gravy
Ingredients
Method
- Brown the lamb shanks in olive oil over medium-high heat for about 2-3 minutes on each side.
- Remove shanks and set aside. In the same pot, add chopped onion and garlic, sauté until translucent.
- Place the browned lamb shanks back in the pot. Add red wine and broth.
- Sprinkle in dried rosemary and thyme. Cover and cook on low for 6-8 hours in a slow cooker or 3 hours on the stovetop.
- If gravy is too thin, mix cornstarch with water and whisk into the gravy to thicken.
- Let the meat rest for 10 minutes before serving.
- Serve alongside mashed potatoes, bread, or polenta with plenty of gravy.
