Slow-Roasted Lamb Shank with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slow-roasted with garlic and fresh rosemary, creating a deeply savory and aromatic main dish. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 20 min Cook: 180 min Serves 4 Mediterranean cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season all over with 2 tsp salt and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Add lamb shanks and brown on all sides, about 4 minutes per side, until a deep golden crust forms.
  3. Step 3: Remove lamb shanks and set aside. Add 1 large diced onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften and begin to caramelize.
  4. Step 4: Stir in 6 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced by half.
  6. Step 6: Return lamb shanks to the pot, add 2 cups beef broth and 3 sprigs fresh rosemary. Bring to a simmer.
  7. Step 7: Cover the pot tightly and roast in the oven for 3 hours, or until the lamb is fork-tender and falling off the bone.
  8. Step 8: Remove lamb shanks and rosemary sprigs. Skim fat from the sauce and reduce on stovetop over medium heat for 5-7 minutes until thickened, then serve lamb with the sauce spooned over.

Frequently asked questions

How long does Slow-Roasted Lamb Shank with Garlic 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 Slow-Roasted Lamb Shank with Garlic 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 lamb shanks from drying out.

Can I substitute ingredients in Slow-Roasted Lamb Shank with Garlic 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 Slow-Roasted Lamb Shank with Garlic 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 Slow-Roasted Lamb Shank with Garlic and Rosemary?

Mediterranean 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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