Slow-Braised Lamb Shanks in Red Wine, Brown Butter & Herb Gravy
Ingredients:
4 lamb shanks
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
1 1/2 cups red wine
2 cups beef broth
2 tablespoons fire-roasted tomato paste
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
1 teaspoon native pepperberry (or cracked black pepper)
2 tablespoons brown butter
1 tablespoon roasted macadamia dust
1 tablespoon fermented chili paste
1 teaspoon smoked sea salt flakes
Zest of 1 lemon
Crispy sage leaves (fried in brown butter)
Crispy rosemary-garlic crumbs
Optional: burnt-honey drizzle
Directions:
Heat olive oil in a large skillet over medium-high heat. Brown lamb shanks on all sides until deeply caramelized, then transfer to the slow cooker.
In the same pan, sauté onions, garlic, carrots, and celery for 5–7 minutes until softened and slightly caramelized.
Stir in fire-roasted tomato paste and cook for 1 minute.
Deglaze with red wine, scraping up browned bits. Simmer 2–3 minutes.
Pour the mixture into the slow cooker along with diced tomatoes, beef broth, rosemary, thyme, bay leaves, and pepperberry.
Add fermented chili paste for deep umami warmth.
Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the meat falls off the bone.
Remove shanks; strain and simmer gravy on the stovetop to thicken if needed. Stir in brown butter and smoked sea salt flakes.
Place shanks over creamy mashed potatoes; spoon glossy gravy on top.
Finish with roasted macadamia dust, crispy sage leaves, crispy rosemary-garlic crumbs, lemon zest, and optional burnt-honey drizzle.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: 640 kcal | Servings: 4 servings