Braised Lamb Shanks with Gravy

Three braised lamb shanks are shown viewed from above in a braiser smothered in beer based gravy with fresh oregano and chives as garnish.

Braised Lamb Shanks with Gravy

Slowly cooked lamb shanks are braised in a delicious beer infused liquid until fall-off the bone tender. The braising liquid is then transformed into a silky, scrumptious gravy-like sauce. Oven method with a crock pot variation.

5 from 3 votes

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Prep Time: 25

Cook Time: 2 30

Total Time: 2 55

Servings:

Calories: 715kcal

Author: Milena Perrine

Ingredients

3 lamb shanks*
1 ½ tablespoon coarse salt
2 teaspoon ground black pepper
2 tablespoon olive oil or vegetable cooking oil
1 yellow onion
2 carrots
2 celery ribs
1-2 tablespoon tomato paste
4 garlic cloves
1 tablespoon flour
18 oz flavorful lager or ale Marzen, dunkel or porter or red wine such as Shiraz or Chianti
2 cups stock beef or vegetable
2 tablespoon dark brown sugar
2 bay leaves
1 tablespoon cumin
2 tablespoon dried thyme or 8-10 sprigs fresh
1 tablespoon Dijon mustard for gravy
1 tablespoon corn starch + 2 tablespoon cold water to make a slurry for gravy

Instructions

For Braiser or Dutch Oven

Preheat oven to 300 F (use 275 F if your oven is really strong).
Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper.
Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side. Work in batches. Remove when nicely browned and set aside.
Lower the heat to medium and add the veggies and garlic, stir them and let them soften for 4-5 minutes. Add the flour and the tomato paste, stir and cook for one minute.
Deglaze with beer or wine, scrape all the brown bits from the bottom of the braiser (pan). Add the beef stock, the bay leaves, the thyme, the cumin and the brown sugar. Stir well, then place the lamb shanks into the liquid and increase the heat to bring to boil.
Cover with lid and place in the oven for about 2 hours. Check them to see how tender they have become about an hour and a half in and braise for as long as needed after that, until they reach your desired tenderness.
When the lamb shanks are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. Cover with aluminum foil to keep warm if needed.

For Slow Cooker

Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
Very carefully transfer the braising mixture and the shanks to your slow cooker and cook on high until they reach your desired tenderness.

To Make a Gravy

After removing the shanks skim the fat on top of the braising liquid with a spoon and discard. Strain the vegetables and herbs using a sieve and discard them, reserve the liquid.
Heat the same pan where you cooked the shanks over medium heat, add the strained juices and the Dijon mustard and bring to simmer. Whisk to incorporate. Mix 1 tablespoon corn starch with 2 tablespoon cold water and add to the boiling liquid. Stir to thicken. Remove from heat.
Transfer to gravy boat or place shanks back in to serve family style.

Video

Notes

*Note that the meat of 3 lamb shanks, especially if they are the larger hindshanks is sufficient to serve 3 to 6 people, depending on their size.

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