Herb-Roasted Lamb Shanks with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-roasted lamb shanks infused with fresh rosemary and garlic, tender and perfect for a Passover main dish. This Mediterranean-inspired Passover recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Mediterranean cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks evenly with 3 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, 3 tbsp chopped fresh rosemary, and 6 minced garlic cloves.
  2. Step 2: In a large ovenproof pot, sear the lamb shanks over medium-high heat for 4-5 minutes per side until golden brown.
  3. Step 3: Remove lamb and add 2 cups beef broth, 1 cup red wine, 2 chopped carrots, and 1 quartered onion to the pot. Scrape the bottom to deglaze and bring to a simmer.
  4. Step 4: Return lamb shanks to the pot, cover tightly, and roast in the oven for 2.5 to 3 hours until the meat is tender and pulls easily away from the bone.
  5. Step 5: Remove lamb and vegetables from the pot. Reduce the cooking liquid on the stovetop over medium heat for 10 minutes until thickened, then serve drizzled over the lamb.

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