Slow-Roasted Lamb Shanks (Printable version)

Tender lamb shanks slow-cooked with aromatic herbs and vegetables for a flavorful main course.

# What You'll Need:

→ Meats

01 - 4 lamb shanks, trimmed of excess fat, approximately 12–14 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 beef or lamb stock, gluten-free if needed
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

# Directions:

01 - Set oven temperature to 320°F (160°C).
02 - Pat lamb shanks dry and season generously with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 8 minutes total. Remove and set aside.
04 - Add sliced onion, carrot chunks, celery, and smashed garlic to the pot. Cook for 4 to 5 minutes until softened.
05 - Return lamb shanks to the pot, then add fresh rosemary, thyme sprigs, and bay leaves.
06 - Pour in dry red wine and beef or lamb stock. Bring to a simmer, scraping the bottom to release any browned bits.
07 - Cover pot tightly with lid or foil, transfer to oven, and roast for 2 ½ to 3 hours. Turn lamb once halfway through. Cook until meat is tender and falling off the bone.
08 - Transfer lamb and vegetables to a platter. Skim excess fat from the sauce and reduce on stovetop if needed to thicken. Spoon sauce over lamb shanks and serve immediately.

# Expert Tips:

01 -
  • The meat becomes so tender it slides off the bone with just a fork, no knife needed.
  • Your whole house smells like a cozy Mediterranean tavern for hours.
  • It looks impressive on the table but mostly takes care of itself in the oven.
  • The braising liquid turns into a rich, glossy sauce that tastes like you simmered it all day.
02 -
  • Do not skip the searing step, that crust adds a depth you cannot get any other way.
  • If your pot does not have a tight lid, use both the lid and a sheet of foil underneath to trap all the steam.
  • Turning the shanks halfway through keeps them from drying out on one side.
  • Let the finished dish rest for ten minutes before serving so the meat reabsorbs some of the juices.
03 -
  • Use a pot that fits the shanks snugly so they stay submerged in the liquid and braise evenly.
  • Do not rush the oven time, low and slow is the only way to get that fall apart texture.
  • Taste the sauce before serving and adjust salt or add a pinch of sugar if the wine made it too sharp.
  • Save the bones for stock, they still have flavor even after all that cooking.
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