Slow-Roasted Mediterranean Lamb Shank with Garlic and Rosemary

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

Tender lamb shanks slow-roasted with garlic, rosemary, and a splash of white wine, delivering deeply savory and aromatic flavors reminiscent of the Mediterranean coast. This mediterranean-inspired lamb (mediterranean) ready in about 215 minutes pairs (about 1.5 lbs each) lamb shanks, extra virgin olive oil, sliced 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: 195 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 with 2 tsp sea salt and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large ovenproof Dutch oven over medium-high heat. Add lamb shanks and sear for 4 minutes per side until deeply browned and caramelized.
  3. Step 3: Remove lamb and add 6 sliced garlic cloves, 1 large quartered yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot; sauté for 5 minutes until fragrant and softened.
  4. Step 4: Pour in 1 cup dry white wine, scraping the bottom to deglaze, and cook for 3 minutes until the wine reduces slightly.
  5. Step 5: Return lamb shanks to the pot, nestle 4 fresh rosemary sprigs around them, then add 2 cups beef broth until the meat is halfway submerged.
  6. Step 6: Cover the Dutch oven with a lid and transfer to the oven. Roast for 3 hours, basting lamb occasionally, until meat is fork-tender and falling off the bone.
  7. Step 7: Remove lamb and strain the cooking liquid to serve as a rich sauce alongside the shanks.

Frequently asked questions

How long does Slow-Roasted Mediterranean Lamb Shank with Garlic and Rosemary take to make?

Total time is about 215 minutes (20 min prep + 195 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 Mediterranean 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean 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 Mediterranean 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 Mediterranean 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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