Oven-Roasted Lamb Shanks with Mint and Rosemary
Tender lamb shanks slow-roasted with fresh mint and rosemary, creating a fragrant and hearty British classic. This british-inspired lamb ready in about 180 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 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.
Ingredients
- 4 pieces, about 1 lb each lamb shanks
- 3 tbsp olive oil
- 3 sprigs 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour in 1 cup red wine and simmer for 5 minutes until reduced by half, scraping up browned bits from the pot.
- 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.
Frequently asked questions
How long does Oven-Roasted Lamb Shanks with Mint and Rosemary take to make?
Total time is about 180 minutes (20 min prep + 160 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 Shanks 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 Shanks 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 Shanks with Mint and Rosemary 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-Roasted Lamb Shanks 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.
