Slow-Roasted Lamb Shank with Garlicky Herb Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender lamb shanks slow-roasted to perfection with a savory garlic and fresh herb sauce that enhances the natural flavors of the meat. 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 620 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 1.5 pounds each lamb shanks
• 3 tbsp olive oil
• 6 cloves, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 2 tbsp, chopped fresh thyme
• 2 tsp salt
• 1 tsp, freshly ground black pepper
• 1 large, quartered yellow onion
• 2 medium, cut into chunks carrots
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks evenly with 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tsp salt, and 1 tsp freshly ground black pepper.
2. Step 2: In a large Dutch oven over medium-high heat, sear the lamb shanks on all sides until golden brown, about 4 minutes per side. Remove and set aside.
3. Step 3: Add 1 large quartered yellow onion and 2 chopped carrots to the pot, sautéing for 5 minutes until softened and fragrant.
4. Step 4: Deglaze the pot with 1 cup red wine, scraping the browned bits from the bottom, and cook for 3 minutes until reduced slightly.
5. Step 5: Return lamb shanks to the pot, add 2 cups beef broth, cover, and transfer to the oven. Roast for 2.5 to 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove lamb shanks and keep warm. Strain the cooking liquid into a saucepan, bring to a simmer, and stir in 1 tbsp lemon juice. Reduce until sauce thickens and coats the back of a spoon, about 10 minutes.
7. Step 7: Serve lamb shanks drizzled with the garlicky herb sauce.