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how to make the perfect lamb shanks

Rosemary Garlic Lamb Shanks

Melissa Boufounos
Simple recipe for perfect slow-roasted lamb shanks. 
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 2 lamb shanks I source mine from truLOCAL
  • 1 tbsp olive oil extra virgin
  • 3 garlic cloves (unpeeled)
  • 4 sprigs fresh rosemary
  • 0.5 cup broth I used mushroom broth to stay compliant with my elimination diet. You can use chicken broth or vegetable broth.
  • Salt and pepper

Instructions
 

  • Preheat oven to 450 F. You will need a roasting pan with a tight-fitting lid that is large enough to fit the lamb shanks in one layer. 
  • Place lamb in roasting pan and rub both sides of shanks with olive oil. Season both sides generously with salt and pepper. 
  • Roast for 20 minutes, uncovered. Lamb will be a nice brown colour. Take the lamb out of the oven and turn the oven down to 325 F. 
  • Remove excess fat from bottom of roasting pan. Pierce the skin of the garlic cloves with the tip of a knife. Place the garlic cloves in the pan around the lamb shanks.  Place 1 rosemary sprig on each lamb shank. Place remaining rosemary sprigs in the pan around the lamb shanks. 
  • Once oven temperature has dropped to 325 F, add the lid to the roasting pan and return lamb shanks to oven. 
  • Roast the lamb for 2 hours. Do not check on the lamb or remove the lid because you will increase the risk of making the meat too tough. Trust me on this! 
  • Once the 2 hours are up, remove the lamb from the oven. Remove the lid and add the broth you are using to the pan. 
  • Turn oven up to 400 F and return lamb (uncovered) to oven for 10 minutes. 
  • Remove lamb from oven. Place shank on plate. Spoon over the juices from the pan. 
  • Pop roasted garlic out of their skins. Spread on lamb or eat whole - either way is delicious! 
Keyword lamb shanks, roasted lamb, trulocal