Slow Roasted Lamb Shanks (Printable Version)

Succulent lamb shanks slow-cooked with aromatic herbs and vegetables for a hearty Mediterranean main dish.

# What You’ll Need:

→ Meats

01 - 4 lamb shanks, trimmed of excess fat (approximately 12.3–14.1 oz each)

→ 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 gluten-free beef or lamb stock
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

# Method:

01 - Set oven temperature to 320°F.
02 - Pat lamb shanks dry and season generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat, then brown lamb shanks on all sides for approximately 8 minutes. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the same pot and sauté for 4 to 5 minutes until softened.
05 - Return lamb shanks to the pot and add rosemary, thyme, and bay leaves.
06 - Pour in red wine and beef or lamb stock, bring to a simmer while scraping browned bits from the pot.
07 - Cover pot tightly with lid or foil and transfer to oven; roast for 2½ to 3 hours, turning lamb shanks once midway, until meat is tender and falling off the bone.
08 - Remove lamb and vegetables to a platter, skim excess fat from sauce, and simmer on stovetop if needed to reduce slightly. Spoon sauce over lamb shanks and serve warm.

# Expert Hints:

01 -
  • The meat becomes so tender it slides off the bone with just a fork, no knife needed
  • Your kitchen will smell like a cozy Mediterranean bistro for hours
  • It looks and tastes impressive but mostly involves patient waiting, not constant work
  • Leftovers taste even better the next day when the flavors have deepened overnight
02 -
  • Do not skip the searing step even if you are tempted to save time, because that browned crust is where half the flavor lives
  • Check the liquid level halfway through roasting and add a splash of stock if it looks dry, or you will end up with burnt vegetables and regret
  • Let the lamb rest for 5 minutes before serving so the juices settle back into the meat instead of running all over your cutting board
03 -
  • Use a heavy pot with a tight-fitting lid because thin pots lose moisture and the meat can dry out or cook unevenly
  • Turn the shanks gently with tongs instead of a fork so you do not pierce the meat and lose those precious juices
  • Taste the sauce before serving and adjust with a pinch of salt or a squeeze of lemon if it needs brightening
  • If you have leftovers, shred the meat and toss it with pasta or pile it onto crusty rolls for the best sandwiches of your life
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