Slow Roasted Lamb Shanks
Indulge in the comforting flavors of **Slow Roasted Lamb Shanks**, a dish that brings tender, fall-off-the-bone lamb to your table after hours of slow-cooked perfection. This hearty recipe is all about rich, savory flavors, starting with lamb shanks seared until golden, then braised alongside a medley of sautéed vegetables, herbs like rosemary and thyme, and a robust tomato-based sauce enhanced by a splash of red wine and beef stock. The result is a luxurious, melt-in-your-mouth texture paired with an aromatic gravy that’s perfect for drizzling over mashed potatoes, rice, or crusty bread. With its simple preparation and restaurant-quality results, this one-pot masterpiece is ideal for special occasions or cozy family dinners. Perfect for fans of slow cooking, braised meats, and warming, home-cooked comfort food.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 4 medium garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups low-sodium beef stock
- 1 14-ounce can diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb shanks dry with paper towels and season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Sear the lamb shanks for 4-5 minutes on each side until well-browned. Remove the shanks and set them aside.
Lower the heat to medium, then add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-6 minutes, stirring occasionally, until slightly softened.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the tomato paste and cook for 2 minutes, incorporating it into the vegetables.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the red wine and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer for 2-3 minutes, allowing the liquid to reduce slightly.
Add the beef stock, diced tomatoes (with their juices), rosemary, thyme, and bay leaves. Stir to combine.
Return the lamb shanks to the pot, nestling them into the sauce. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Slow-roast the lamb shanks for 2.5 to 3 hours, turning them every hour, until the meat is fork-tender and falling off the bone.
Remove the pot from the oven and discard the rosemary sprigs, thyme sprigs, and bay leaves.
Serve the lamb shanks hot with the sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 30.3 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4124 mg | 88% | |
*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.
