This is one of those slow and low recipes that has very little hands on work but is incredibly nourishing and grounding. We don’t eat a lot of lamb in my house so this was a real treat and will be added into my winter rotation.
The first time I made this my kitchen was a total mess and I had a busy day ahead. The thought of browning meat and veggies just felt like too much. I chopped some onions and whole cloves of garlic with some bone broth and topped with lamb shanks seasoned with herbs and threw it in the oven. After a few hours, the meat was fall off the bone tender. The juices from the meat combined with the bone broth cooked into a jammy gravy. It was so delicious I used the same technique the next day with pork shoulder and then a whole chicken!
Braised Lamb Shanks with Onion Gravy
Description
This is one of those slow and low recipes that has very little hands on work but is incredibly nourishing and grounding. We don’t eat a lot of lamb in my house so this was a real treat and will be added into my winter rotation.
The first time I made this my kitchen was a total mess and I had a busy day ahead. The thought of browning meat and veggies just felt like too much. I chopped some onions and whole cloves of garlic with some bone broth and topped with lamb shanks seasoned with herbs and threw it in the oven. After a few hours, the meat was fall off the bone tender. The juices from the meat combined with the bone broth cooked into a jammy gravy. It was so delicious I used the same technique the next day with pork shoulder and then a whole chicken!
Ingredients
3–4 lamb shanks
1 large onion (or 2 medium)
3-4 cloves of garlic
2-3 cups of beef or chicken bone broth
1.5 teaspoon salt
freshly ground pepper
1 tsp dried rosemary
1 tsp dried thyme
1 tablespoon butter or olive oil
Instructions
Preheat the oven to 325. In a dutch oven add the onions, garlic and 2 cups of bone broth. Place the meat on top and season with salt, pepper and herbs. Bake covered for 3-4 hours. Check after 2 hours or so, baste the meat and add more broth if necessary. I like when the onions cook down and make a really jammy gravy. If the meat is tender and cooked but there is still a lot of liquid, remove the shanks and continue to cook down the onions on the stove until thickened.
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