Slow-Roasted Lamb Shank with Rosemary and Garlic
Tender lamb shanks slow-roasted with fresh rosemary and garlic create a deeply flavorful and comforting dish perfect for a weekend dinner. This mediterranean-inspired lamb ready in about 165 minutes pairs 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 650 calories and feeds 2, 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
- 2 pieces, about 1.5 lbs each lamb shanks
- 4 sprigs fresh rosemary sprigs
- 6 cloves, smashed garlic cloves
- 3 tbsp olive oil
- 2 large, peeled and chopped carrots
- 1 medium, quartered yellow onion
- 1 cup red wine
- 2 cups beef broth
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 325°F. Pat dry 2 lamb shanks and season all over with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
- Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Add the lamb shanks and brown evenly on all sides, about 7 minutes total.
- Step 3: Remove the shanks and set aside. Add 2 chopped carrots, 1 quartered yellow onion, and 6 smashed garlic cloves to the pot, sautéing for 4 minutes until fragrant and slightly softened.
- Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, then add 2 cups beef broth and 4 sprigs fresh rosemary.
- Step 5: Return the lamb shanks to the pot, cover tightly, and place in the oven. Roast for 2 1/2 hours until meat is fall-off-the-bone tender.
- Step 6: Remove the shanks; strain the sauce if desired and reduce on stovetop over medium heat for 10 minutes until slightly thickened, then serve the shanks drizzled with the sauce.
Frequently asked questions
How long does Slow-Roasted Lamb Shank with Rosemary and Garlic take to make?
Total time is about 165 minutes (15 min prep + 150 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 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-Roasted 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-Roasted Lamb Shank with Rosemary and Garlic for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Rosemary and Garlic?
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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