Slow Roasted Lamb Shank with Caramelised Onion
Savor the rich, melt-in-your-mouth flavors of Slow Roasted Lamb Shank with Caramelised Onion, a hearty and elegant dish perfect for any special occasion. This recipe features tender lamb shanks slow-cooked to perfection in a savory blend of beef stock, red wine, and aromatic herbs like rosemary and thyme. The caramelised onions bring a sweet, golden depth that enhances every bite, while the deglazed sauce ties it all together with concentrated layers of flavor. With minimal prep and indulgent results, this oven-roasted lamb pairs beautifully with creamy mashed potatoes or crusty bread for an unforgettable dining experience. Perfectly seasoned and slow-roasted, this recipe is a must-try for fans of classic comfort food and gourmet cuisine.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces large onions
- 6 pieces garlic cloves
- 2 pieces fresh rosemary stems
- 4 pieces fresh thyme stems
- 500 milliliters beef or lamb stock
- 250 milliliters red wine
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 160°C (325°F).
Pat the lamb shanks dry with a paper towel and season them generously with salt and black pepper.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned (about 8-10 minutes). Remove the shanks and set them aside.
Reduce the heat to medium, add the butter, and let it melt. Slice the onions thinly and add them to the pot. Cook the onions for 10-15 minutes, stirring occasionally, until they are golden and caramelised.
Mince the garlic and add it to the pot, cooking for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to concentrate the flavors.
Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits.
Add the rosemary, thyme, beef or lamb stock, and stir to combine. Bring the mixture to a simmer.
Return the seared lamb shanks to the pot, ensuring they are partially submerged in the liquid. Cover the pot with a lid or foil and transfer it to the preheated oven.
Roast the lamb shanks in the oven for 2.5 to 3 hours, turning them halfway through, until the meat is tender and falling off the bone.
Remove the pot from the oven and carefully transfer the lamb shanks to a serving plate. Discard the rosemary and thyme stems from the sauce.
Simmer the remaining liquid on the stovetop over medium heat for 10-15 minutes to reduce and thicken if needed.
Serve the lamb shanks with the caramelised onion sauce drizzled on top. Pair with mashed potatoes or crusty bread for the ultimate comfort meal.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 490 mg | 164% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 27.0 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3319 mg | 71% | |
*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.
