Braised Lamb Shanks with Gravy

Step 1

For Braiser or Dutch Oven

Step 2

Preheat oven to 300 F (use 275 F if your oven is really strong).

Step 5

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.

Step 8

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.

Step 11

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.

Step 14

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.

Step 17

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.

Step 20

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.

Step 22

For Slow Cooker

Step 23

Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.

Step 26

Very carefully transfer the braising mixture and the shanks to your slow cooker and cook on high until they reach your desired tenderness.

Step 28

To Make a Gravy

Step 29

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.

Step 32

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 tbsp corn starch with 2 tbsp cold water and add to the boiling liquid. Stir to thicken. Remove from heat.

Step 34

Transfer to gravy boat or place shanks back in to serve family style.