Slow Roasted Lamb Shanks (Printable)

Tender lamb shanks slow-cooked with aromatic herbs and vegetables for rich, melt-in-your-mouth flavor.

# What You'll Need:

→ Meats

01 - 4 lamb shanks, approximately 12.5–14 ounces each, trimmed of excess fat

→ 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 tablespoons olive oil

→ Seasonings

12 - 1 ½ teaspoons kosher salt
13 - ½ teaspoon freshly ground black pepper

# How to Make It:

01 - Set oven to 320°F to prepare for slow roasting.
02 - Pat shanks dry and season evenly on all sides with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks thoroughly on all sides, approximately 8 minutes, then remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot, cooking for 4 to 5 minutes until softened.
05 - Return the lamb shanks to the pot. Add rosemary, thyme, and bay leaves.
06 - Pour in red wine and stock, bringing the mixture to a simmer while scraping up browned bits from the bottom.
07 - Cover pot tightly and transfer to oven. Roast for 2 ½ to 3 hours, turning lamb once halfway through, until meat is tender and falls from bone.
08 - Transfer lamb and vegetables to a serving platter. Skim fat from sauce and reduce on stovetop if needed. Ladle sauce over lamb and serve immediately.

# Expert Advice:

01 -
  • The meat becomes so tender you can shred it with a spoon, no knife needed.
  • Your kitchen will smell like a warm, herby dream that makes everyone ask what's cooking.
  • It looks and tastes impressive, but the oven does most of the work while you relax.
  • Leftovers taste even better the next day, soaked in all that rich, glossy sauce.
02 -
  • Don't skip the searing step—it creates a caramelized crust that adds serious depth to the sauce.
  • If your pot isn't fully ovenproof, cover it tightly with heavy-duty foil instead of using the lid.
  • Turn the shanks gently midway through roasting so they cook evenly and stay moist on all sides.
  • Let the sauce rest for a minute after you pull it from the oven—the fat will rise and be easier to skim.
03 -
  • Use a pot that fits the shanks snugly—too much space means the liquid evaporates too fast.
  • If the sauce tastes flat at the end, a pinch of salt or a squeeze of lemon juice will wake it up.
  • Let the lamb rest on the platter for 5 minutes before serving so the juices settle back into the meat.
  • Save any leftover sauce—it's incredible tossed with pasta or drizzled over roasted vegetables the next day.
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