Oven-Baked Lamb Shanks with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-cooked in the oven with fragrant rosemary, garlic, and rich red wine, perfect for a comforting Australian-style dinner. This australian-inspired lamb ready in about 215 minutes pairs (about 3 lbs) lamb shanks, olive oil, minced garlic cloves 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: 195 min Serves 4 Australian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 325°F (160°C). Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear the shanks for 4-5 minutes on each side until deeply browned. Remove and set aside.
  2. Step 2: Add 1 diced large yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened and fragrant. Stir in 6 minced garlic cloves and 3 chopped rosemary sprigs, cooking for 1 minute until aromatic.
  3. Step 3: Mix in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor. Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until slightly reduced.
  4. Step 4: Return the lamb shanks to the pot and add 2 cups beef broth, ensuring the liquid covers at least two-thirds of the meat. Bring to a simmer, then cover with a lid and transfer to the oven.
  5. Step 5: Bake for 2.5 to 3 hours until lamb is tender and falling off the bone. Remove the lid and cook uncovered for an additional 15 minutes to thicken the sauce. Serve lamb shanks hot with the rich sauce spooned over.

Frequently asked questions

How long does Oven-Baked Lamb Shanks with Rosemary and Garlic take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Lamb Shanks with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 3 lbs) lamb shanks from drying out.

Can I substitute ingredients in Oven-Baked Lamb Shanks with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Lamb Shanks with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Baked Lamb Shanks with Rosemary and Garlic?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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