Slow Roasted Lamb Shanks

Indulge in the comforting flavors of **Slow Roasted Lamb Shanks**, a dish that brings tender, fall-off-the-bone lamb to your table after hours of slow-cooked perfection. This hearty recipe is all about rich, savory flavors, starting with lamb shanks seared until golden, then braised alongside a medley of sautéed vegetables, herbs like rosemary and thyme, and a robust tomato-based sauce enhanced by a splash of red wine and beef stock. The result is a luxurious, melt-in-your-mouth texture paired with an aromatic gravy that’s perfect for drizzling over mashed potatoes, rice, or crusty bread. With its simple preparation and restaurant-quality results, this one-pot masterpiece is ideal for special occasions or cozy family dinners. Perfect for fans of slow cooking, braised meats, and warming, home-cooked comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 2 medium celery stalks, chopped
• 4 medium garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups low-sodium beef stock
• 1 14-ounce can diced tomatoes
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 2 tablespoons all-purpose flour

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Pat the lamb shanks dry with paper towels and season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.

Step 4

Sear the lamb shanks for 4-5 minutes on each side until well-browned. Remove the shanks and set them aside.

Step 5

Lower the heat to medium, then add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-6 minutes, stirring occasionally, until slightly softened.

Step 6

Add the minced garlic and cook for another minute, until fragrant.

Step 7

Stir in the tomato paste and cook for 2 minutes, incorporating it into the vegetables.

Step 8

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 9

Pour in the red wine and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer for 2-3 minutes, allowing the liquid to reduce slightly.

Step 10

Add the beef stock, diced tomatoes (with their juices), rosemary, thyme, and bay leaves. Stir to combine.

Step 11

Return the lamb shanks to the pot, nestling them into the sauce. Bring the mixture to a simmer.

Step 12

Cover the pot with a lid and transfer it to the preheated oven.

Step 13

Slow-roast the lamb shanks for 2.5 to 3 hours, turning them every hour, until the meat is fork-tender and falling off the bone.

Step 14

Remove the pot from the oven and discard the rosemary sprigs, thyme sprigs, and bay leaves.

Step 15

Serve the lamb shanks hot with the sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(2815.6g)

Amount per serving	% Daily Value*
Calories	1926.4

Total Fat 101.1g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 420mg	0%
Sodium 6062.0mg	0%
Total Carbohydrate 78.8g	0%
Dietary Fiber 19.1g	0%
Total Sugars 30.3g
Protein 127.3g	0%

Vitamin D 0IU	0%
Calcium 485.9mg	0%
Iron 22.1mg	0%
Potassium 4123.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 29.4%

Carbs: 18.2%