Slow-Roasted Mediterranean Lamb Shanks with Garlic and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tender lamb shanks slow-roasted in a fragrant garlic and rosemary marinade, served with a rich pan sauce. This mediterranean-inspired lamb ready in about 210 minutes pairs (about 1.5 lbs each) lamb shanks, minced garlic cloves, chopped fresh rosemary 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.

Ingredients

• 4 pieces (about 1.5 lbs each) lamb shanks
• 6 cloves, minced garlic cloves
• 3 tbsp, chopped fresh rosemary
• 4 tbsp olive oil
• 1 cup dry white wine
• 2 cups beef broth
• 2 tsp salt
• 1 tsp, freshly ground black pepper
• 1 large, quartered yellow onion
• 2 medium, cut into 2-inch chunks carrots

Instructions

1. Step 1: Preheat oven to 325°F. Rub 4 lamb shanks thoroughly with 2 tsp salt, 1 tsp freshly ground black pepper, 6 minced garlic cloves, and 3 tbsp chopped fresh rosemary. Drizzle 4 tbsp olive oil over the shanks, massaging the mixture to coat evenly.
2. Step 2: Heat a heavy ovenproof pot over medium-high heat. Sear the lamb shanks for 4-5 minutes on each side until they develop a deep golden crust. Remove and set aside.
3. Step 3: Add 1 large quartered yellow onion and 2 chopped carrots to the pot; sauté for 5 minutes until onions soften and edges caramelize.
4. Step 4: Pour 1 cup dry white wine into the pot, scraping up browned bits from the bottom, and simmer until reduced by half, about 4 minutes.
5. Step 5: Return lamb shanks to the pot. Add 2 cups beef broth, ensuring shanks are partially submerged. Bring to a simmer, cover tightly, and transfer to the oven.
6. Step 6: Roast for 3 hours, basting occasionally, until lamb is fork-tender and falling off the bone. Remove shanks and reduce sauce over medium heat for 5 minutes until slightly thickened, then serve over the lamb.