Slow-Roasted Lamb Shanks (Printable Version)

Succulent lamb shanks slow-cooked with rosemary, garlic, and hearty vegetables for rich flavor.

# Ingredient List:

→ Meats

01 - 4 lamb shanks, trimmed of excess fat, each approximately 12.3 to 14 oz

→ Vegetables

02 - 2 large carrots, peeled and cut into chunks
03 - 2 celery stalks, cut into chunks
04 - 1 large onion, sliced
05 - 4 garlic cloves, smashed

→ Aromatics & Herbs

06 - 3 sprigs fresh rosemary
07 - 3 sprigs fresh thyme
08 - 2 bay leaves

→ Liquids

09 - 2 cups beef or lamb stock, gluten-free if required
10 - 1 cup dry red wine
11 - 2 tbsp olive oil

→ Seasonings

12 - 1 ½ tsp kosher salt
13 - ½ tsp freshly ground black pepper

# Directions:

01 - Preheat oven to 320°F.
02 - Pat lamb shanks dry and season liberally with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat; sear lamb shanks on all sides until richly browned, approximately 8 minutes, then remove and set aside.
04 - Add onion, carrots, celery, and garlic to the pot; sauté for 4 to 5 minutes until softened.
05 - Return lamb shanks to the pot; add rosemary, thyme, and bay leaves.
06 - Pour in red wine and stock; bring to a simmer, scraping up browned bits from the pot’s base.
07 - Cover tightly with lid or foil; transfer to oven and roast for 2 ½ to 3 hours, turning shanks once halfway through, until meat is tender and falls off the bone.
08 - Transfer lamb and vegetables to a platter; skim excess fat from liquid, reduce sauce over stovetop if needed until slightly thickened; spoon over lamb shanks and serve immediately.

# Expert Tips:

01 -
  • The meat becomes so tender it practically dissolves on your fork, no knife needed.
  • Your whole house smells like a cozy European inn for hours.
  • It looks impressive but requires almost no active effort once it's in the oven.
  • The rich, glossy sauce is worth every second of that slow roast.
02 -
  • Don't skip the searing step, that caramelized crust is where so much of the flavor comes from.
  • If your shanks aren't fully submerged in liquid, turn them halfway through roasting so they cook evenly.
  • Let the pot rest for a few minutes before opening it, the steam is intense and the meat needs a moment to settle.
03 -
  • Choose shanks that are roughly the same size so they cook evenly and finish at the same time.
  • If your sauce is too thin after roasting, simmer it uncovered on the stovetop until it coats the back of a spoon.
  • Let the lamb rest on the platter for a few minutes before serving, it helps the juices redistribute and makes every bite more tender.
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