Slow Roasted Herb and Garlic Lamb Shanks
Succulent and full of flavor, these Slow Roasted Herb and Garlic Lamb Shanks are the ultimate comfort food for your next special dinner or cozy family meal. This recipe highlights tender, fall-off-the-bone lamb shanks slow-cooked to perfection in a rich, savory red wine and beef stock sauce infused with garlic, rosemary, thyme, and a medley of hearty vegetables. The method combines a quick stovetop sear with hours of oven roasting, ensuring deep caramelization and melt-in-your-mouth tenderness. Serve these show-stopping lamb shanks alongside creamy mashed potatoes, buttery polenta, or crusty bread to soak up every drop of the luscious sauce. Whether it's a holiday feast or an elevated Sunday supper, this classic lamb dish promises to impress!
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 6 whole Garlic cloves
- 3 pieces Fresh rosemary sprigs
- 3 pieces Fresh thyme sprigs
- 2 medium Onions
- 3 large Carrots
- 3 pieces Celery stalks
- 1.5 cups Red wine
- 2 cups Beef stock
- 2 tablespoons Tomato paste
- 2 tablespoons Flour
- 2 pieces Bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb shanks dry with a paper towel and season them generously with salt and black pepper.
In a large ovenproof Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the lamb shanks on all sides until they are golden brown, about 3-4 minutes per side. Remove the shanks and set them aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the onions, carrots, celery, and whole garlic cloves to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the tomato paste and cook for 1 minute to coat the vegetables.
Sprinkle the flour over the vegetables and mix well. Cook for another 1-2 minutes to remove the raw flour taste.
Slowly pour in the red wine, scraping the bottom of the pot to release any browned bits (this adds flavor). Let it simmer for 2-3 minutes.
Add the beef stock, bay leaves, rosemary, and thyme sprigs to the pot. Stir to combine.
Return the lamb shanks to the pot, nestling them into the sauce and vegetables. The liquid should nearly cover the shanks; add more stock or water if needed.
Bring the pot to a gentle simmer on the stovetop, then cover it with a lid and transfer it to the preheated oven.
Roast for 2 1/2 to 3 hours, checking occasionally to ensure there is enough liquid, and turning the shanks halfway through cooking. They should be tender and fall off the bone when ready.
Remove the pot from the oven. Discard the bay leaves and herb sprigs.
If desired, skim off any excess fat from the surface of the sauce. Serve the lamb shanks with the sauce and vegetables spooned over the top, alongside mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
