Oven-Roasted Lamb Shank with Mint and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-roasted in the oven with fresh mint and rosemary, delivering a fragrant and flavorful traditional British dish. This british-inspired lamb ready in about 200 minutes pairs (about 1 lb each) lamb shanks, olive oil, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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.

Prep: 20 min Cook: 180 min Serves 2 British cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Rub 2 lamb shanks with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 4 minced garlic cloves, 1/4 cup chopped fresh mint leaves, and 3 sprigs fresh rosemary. Let marinate for 15 minutes.
  2. Step 2: Heat a large ovenproof pot over medium-high heat and brown the lamb shanks on all sides for 8 minutes until golden and caramelized. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1 cup red wine and simmer until reduced by half, about 5 minutes.
  5. Step 5: Add 2 cups beef broth to the pot and return the lamb shanks to the liquid. Cover with a lid and transfer to the oven, roasting for 2.5 to 3 hours until meat is tender and falling off the bone.
  6. Step 6: Remove lamb from the pot and skim off excess fat from the sauce. Serve lamb shanks with the rich mint-rosemary sauce spooned over top.

Frequently asked questions

How long does Oven-Roasted Lamb Shank with Mint and Rosemary take to make?

Total time is about 200 minutes (20 min prep + 180 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-Roasted Lamb Shank with Mint and Rosemary?

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 1 lb each) lamb shanks from drying out.

Can I substitute ingredients in Oven-Roasted Lamb Shank with Mint and Rosemary?

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-Roasted Lamb Shank with Mint and Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Roasted Lamb Shank with Mint and Rosemary?

British 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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