If you ask me, lamb shanks are one of the most comforting dishes you can make.
These slow-cooked beauties turn into tender, fall-off-the-bone meat that’s perfect for weekend family dinners. The rich gravy that forms while cooking is loaded with herbs and deep flavor.
It’s the kind of dish that fills your home with wonderful aromas as it cooks, making everyone ask when dinner will be ready. The meat becomes so soft you can eat it with a spoon, while the sauce is perfect for soaking up with crusty bread.
It’s a no-fuss meal that feels special enough for company but simple enough for a Sunday supper.
Why You’ll Love These Lamb Shanks
- Restaurant-quality results – These lamb shanks turn out fork-tender and flavorful, just like what you’d get at your favorite Mediterranean restaurant, but at a fraction of the cost.
- Simple ingredients – With just a handful of herbs and basic pantry staples, you can create an impressive main dish that tastes like it took much more effort than it actually did.
- Mostly hands-off cooking – Once you’ve done the initial prep, the oven does all the work while you relax – perfect for Sunday dinner or entertaining guests.
- Foolproof method – This recipe is nearly impossible to mess up – the long, slow cooking method ensures tender, fall-off-the-bone meat every time.
What Kind of Lamb Shanks Should I Use?
When shopping for lamb shanks, you’ll typically find either fore shanks (from the front legs) or hind shanks (from the back legs) at your local butcher or grocery store. Hind shanks tend to be slightly meatier and are often preferred for roasting, but both types will work beautifully in this recipe. Look for shanks that are pinkish-red in color with a small amount of marbling and weigh about 12-16 ounces each. It’s best to ask your butcher to trim off any excess fat while keeping a thin layer to help keep the meat moist during cooking. If you’re buying from the grocery store, domestic lamb tends to have a milder flavor than imported lamb from New Zealand or Australia, so choose based on your taste preference.
Options for Substitutions
While lamb shanks are the star of this recipe, here are some helpful substitution tips:
- Lamb shanks: If you can’t find lamb shanks, you can use lamb shoulder or leg cut into large chunks. Keep in mind that cooking time might need to be reduced by 30-45 minutes since these cuts are typically smaller than shanks.
- Herbes de Provence: No herbes de Provence? Make your own mix using dried thyme, basil, oregano, and marjoram. Or simply use Italian seasoning as a quick substitute.
- Fresh herbs: If fresh rosemary and oregano aren’t available, use dried herbs instead. The rule of thumb is to use one-third of the amount called for fresh herbs (1 teaspoon dried for every 1 tablespoon fresh).
- Chicken/lamb broth: Either broth works well, but you can also use vegetable broth or even water with a bouillon cube. For extra flavor, you could use beef broth too.
- Olive oil: Any neutral cooking oil will work here – try avocado oil or grapeseed oil if you’re out of olive oil.
Watch Out for These Mistakes While Roasting
The biggest mistake when cooking lamb shanks is rushing the process – these tough cuts need low and slow cooking (around 325°F for 2.5-3 hours) to break down the connective tissue and become fork-tender. Another common error is not browning the meat properly before braising; take your time to sear all sides until they’re deeply golden, as this develops rich flavor and creates a better sauce. To prevent dry, chewy meat, make sure your braising liquid comes about halfway up the sides of the shanks (not completely covering them) and check that your pot’s lid fits tightly to keep the moisture in. For the most flavorful results, season the meat generously with salt and pepper at least 30 minutes before cooking, and don’t skip basting the shanks every 45 minutes or so during cooking to keep them moist and evenly flavored.
What to Serve With Roast Lamb Shanks?
The rich, tender meat of lamb shanks pairs perfectly with creamy mashed potatoes, which are ideal for soaking up all those tasty pan juices. If you want to add some green to your plate, roasted Brussels sprouts or steamed green beans with a squeeze of lemon complement the lamb’s savory flavors really well. For a Mediterranean twist, try serving your lamb shanks over pearl couscous or with a side of roasted root vegetables like carrots and parsnips – these sides work great with the herbs already used in the dish. A simple Greek salad on the side can add a fresh, bright note to balance out the richness of the meat.
Storage Instructions
Keep Fresh: Got leftover lamb shanks? Place them in an airtight container along with their cooking juices (this helps keep the meat moist) and pop them in the fridge. They’ll stay good for up to 4 days, and the flavors often get even better after a day or two!
Freeze: These lamb shanks are perfect for freezing! Let them cool completely, then place them in a freezer-safe container or heavy-duty freezer bag with their sauce. They’ll keep well for up to 3 months. Pro tip: freeze individual portions for easy weeknight dinners.
Warm Up: To enjoy your leftover lamb shanks, let them thaw overnight in the fridge if frozen. Then gently warm them in a covered dish in the oven at 325°F for about 20-25 minutes, or until heated through. The low-and-slow method helps keep the meat tender and prevents it from drying out.
| Preparation Time | 15-30 minutes |
| Cooking Time | 135 minutes |
| Total Time | 150-165 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 150-160 g
- Fat: 120-130 g
- Carbohydrates: 10-15 g
Ingredients
For the lamb:
- 2 tbsp extra virgin olive oil (or other high-heat cooking oil)
- 1 tsp herbes de provence
- 1/2 tsp ground black pepper (freshly ground preferred for more flavor)
- 1 tsp salt
- 4 lamb shanks (about 1.5 lbs each)
For the braising liquid:
- 1 cup chicken or lamb broth (low sodium is best)
For the aromatics:
- 3 sprigs fresh oregano
- 6 garlic cloves (peeled and smashed)
- 3 sprigs fresh rosemary
Step 1: Prepare the Lamb Shanks
Begin by placing the 4 lamb shanks in a 9×13 baking dish or any other oven-safe dish that can fit them snugly.
Rub or brush all sides of the lamb shanks with 2 tablespoons of olive oil.
Season them generously with 1 teaspoon salt, ½ teaspoon ground black pepper, and 1 teaspoon herbes de Provence.
Step 2: Initial Roasting at High Heat
Place the baking dish in the oven while it preheats to 450°F (232°C).
This allows the lamb to start cooking as the oven reaches the desired temperature.
Once preheated, roast the lamb shanks at this high temperature for 15 minutes.
This initial roasting helps to create a flavorful crust.
Step 3: Add Aromatics and Reduce Heat
After 15 minutes, remove the baking dish from the oven and lower the oven temperature to 325°F (163°C).
Add 1 cup of chicken broth, 6 cloves of garlic, and fresh herbs (3 sprigs rosemary, 3 sprigs oregano) to the baking dish.
Cover the dish tightly with aluminum foil, overlapping the foil pieces to ensure a secure seal to retain the steam during cooking.
Step 4: Slow Roast the Lamb Shanks
Return the covered baking dish to the oven and roast the lamb shanks at the reduced temperature for 2 hours.
This slow roasting will make the lamb tender and infused with the flavors of the herbs and broth.
Step 5: Serve the Lamb Shanks
Once the 2-hour roasting period is complete, carefully remove the lamb shanks from the oven.
Serve them immediately, spooning the flavorful pan juices over the top of the lamb shanks for added moisture and taste.
Enjoy your succulent and aromatic lamb dinner!
