Oven-Roasted Lamb Shank with Mint and Rosemary

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

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 recipe, ready in about 200 minutes, pairs 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. 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 2 British cuisine 650 cal/serving

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Ingredients

2 pieces (about 1 lb each) lamb shanks
3 tbsp olive oil
3 fresh rosemary sprigs
1/4 cup chopped fresh mint leaves
4 cloves minced garlic cloves
1 large diced onion
2 medium diced carrots
2 diced celery stalks
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
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.
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.
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.
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.