Slow Roasted Lamb Shank with Caramelised Onion

Nutriscore Rating: 70/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 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

13 steps

1. Preheat your oven to 160°C (325°F).

2. Pat the lamb shanks dry with a paper towel and season them generously with salt and black pepper.

3. 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.

4. 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.

5. Mince the garlic and add it to the pot, cooking for 1-2 minutes until fragrant.

6. Stir in the tomato paste and cook for 1-2 minutes to concentrate the flavors.

7. Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits.

8. Add the rosemary, thyme, beef or lamb stock, and stir to combine. Bring the mixture to a simmer.

9. 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.

10. 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.

11. 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.

12. Simmer the remaining liquid on the stovetop over medium heat for 10-15 minutes to reduce and thicken if needed.

13. 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

1 serving (531.0g)

Calories		660
% Daily Value*
Total Fat		43.5 g	56%
	Saturated Fat	17.0 g	85%
	Polyunsaturated Fat	0.0 g
Cholesterol		127 mg	42%
Sodium		768 mg	33%
Total Carbohydrate		17.5 g	6%
	Dietary Fiber	2.7 g	9%
	Total Sugars	6.9 g
Protein		38.8 g	78%
Vitamin D		0.1 mcg	0%
Calcium		77 mg	6%
Iron		4.8 mg	27%
Potassium		740 mg	16%

*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.

Source of Calories

Fat: 1561 cal (63.5%%)

Protein: 619 cal (25.2%%)

Carbs: 279 cal (11.4%%)