Slow-Baked Lamb Shank with Rosemary and Garlic
Tender lamb shanks slow-baked with fresh rosemary and garlic until falling off the bone, served with a rich pan jus. This australian-inspired lamb ready in about 200 minutes pairs shanks (about 1.5 lbs each) lamb shanks, fresh rosemary sprigs, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 shanks (about 1.5 lbs each) lamb shanks
- 4 sprigs fresh rosemary sprigs
- 6 cloves, smashed garlic cloves
- 3 tbsp olive oil
- 2 large, chopped carrots
- 2 stalks, chopped celery stalks
- 1 large, diced yellow onion
- 1 cup dry red wine
- 2 cups beef broth
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season evenly with 1 1/2 tsp sea salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides for about 4 minutes per side until golden and caramelized. Remove and set aside.
- Step 3: Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot, sautéing for 5 minutes until softened and fragrant.
- Step 4: Stir in 6 smashed garlic cloves and 4 sprigs fresh rosemary, cooking for 1 minute. Pour in 1 cup dry red wine and reduce by half, about 5 minutes.
- Step 5: Return lamb shanks to the pot, add 2 cups beef broth, cover with a lid, and transfer to the oven. Bake for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
- Step 6: Remove lamb shanks and keep warm. Simmer the cooking liquid on the stovetop over medium heat until thickened slightly into a rich sauce, about 10 minutes. Serve lamb shanks drizzled with the pan jus.
Frequently asked questions
How long does Slow-Baked Lamb Shank with Rosemary and Garlic 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 Slow-Baked Lamb Shank 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 fresh rosemary sprigs from drying out.
Can I substitute ingredients in Slow-Baked Lamb Shank 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 Slow-Baked Lamb Shank 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 Slow-Baked Lamb Shank 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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