Oven-Roasted Lamb Shanks with Mint and Rosemary

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

Tender lamb shanks slow-roasted with fresh mint and rosemary, creating a fragrant and hearty British classic. This British-inspired lamb recipe, ready in about 180 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 700 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.

Ingredients

• 4 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, chopped yellow onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 3 cups beef stock
• 1 cup red wine
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks with 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Heat a large ovenproof pot over medium-high heat and brown lamb shanks on all sides, about 4 minutes per side, until deeply golden.
2. Step 2: Remove lamb shanks and add 1 large chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6 minutes until vegetables soften and edges begin to caramelize.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 3 sprigs fresh rosemary, and 1/4 cup chopped fresh mint leaves. Cook for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup red wine and simmer for 5 minutes until reduced by half, scraping up browned bits from the pot.
5. Step 5: Return lamb shanks to the pot and add 3 cups beef stock to partially cover. Cover with a lid and transfer to the oven. Roast for 2 1/2 hours until lamb is fork-tender and falling off the bone.