Aromatic Lamb Shanks Braised in Rosemary‑Thyme Gravy

Ingredients:

• 2 large lamb shanks (or 4 smaller ones)
• 1 large bunch fresh rosemary (≈ 0.75 oz)
• 8 garlic cloves, peeled (whole or slightly crushed)
• 2 cinnamon sticks
• 1 small bunch fresh thyme (≈ 5 sprigs)
• 1 large onion, chopped
• 4 cups chicken stock (enough to slightly cover lamb)
• 3 stalks celery, chopped
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 3 bay leaves
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• 1 cup fresh plum tomatoes, chopped
• 1 tablespoon butter
• 1 tablespoon all‑purpose flour
• 1 tablespoon apple cider vinegar
• 1 large bunch fresh mint (and extra thyme) for finishing the gravy
• 2 carrots, chopped
• Salt and freshly ground black pepper, to taste

Directions:

1. Preheat your oven to 160 °C (320 °F).
2. Season the lamb shanks generously with salt and pepper.
3. In a heavy Dutch oven or large ovenproof pot, sear the lamb shanks over medium‑high heat—turning to brown on all sides.
4. Remove and set aside.
5. In the same pot, add chopped onion, celery, and carrots.
6. Sauté until softened, about 5 minutes.
7. Add garlic, cinnamon sticks, rosemary, thyme, smoked paprika, cumin, bay leaves, and optional red pepper flakes.
8. Stir to coat the vegetables and release aroma.
9. Add chopped plum tomatoes and stir into the mix.
10. Deglaze with a splash of chicken stock or a little water if bits are stuck to bottom.
11. Return lamb shanks into the pot.
12. Pour in the remaining chicken stock so the lamb is partially submerged.
13. Bring to a gentle simmer.
14. Cover the pot with a tight lid and transfer to the oven.
15. Braise for approximately 2½ to 3 hours, or until the meat is fall‑off‑the-bone tender.
16. Once lamb is tender, remove shanks and cover to keep warm.
17. Skim excess fat from surface of the braising liquid.
18. To make the gravy: in a small pan, melt butter and whisk in flour to make a roux.
19. Gradually stir some of the strained braising liquid into the roux to form a smooth paste, then whisk that back into the remaining braising liquid.
20. Add the apple cider vinegar and finely chopped mint and thyme, simmer gently until thickened to a gravy consistency.
21. Return lamb to pot (or serve shanks individually) and spoon the herb‑infused gravy over the meat.
22. Adjust seasoning with salt and pepper as needed.

Prep Time: 20 minutes | Cooking Time: ~2½ to 3 hours | Total Time: ~2 hours 50 minutes
Kcal: ~ 650 kcal (estimate, depends on cut and trimming) | Servings: 2 large shanks or 4 smaller ones