Roasted Lamb Shanks

Roasted lamb shanks are fantastic for holidays or special occasions. They are easy to make and melt-in-your-mouth tender. Lamb shanks may take some time, but they are mostly hands-off and require very little prep to make them tender and delicious.

Serve with a Caesar or wedge salad. For more sophistication, consider adding a red wine reduction or mint sauce.

Jump to:

• 🥘 Ingredients
• 🔪 How To Oven Roast Lamb Shanks
• 💭 Tips & Notes
• 🥡 Storing & Reheating
• 🥩 More Amazing Lamb Recipes
• 📖 Recipe Card
• 💬 Reviews

If you're a frequent visitor to Bake It With Love, you know I love a great lamb recipe. Slow-roasted lamb shanks are one of my absolute favorites.

A bone-in lamb shank looks elegant when plated on top of mashed potatoes or paired with a creamy Parmesan risotto.

They're particularly great when you're having a lot of family over, for Easter or Christmas, for example, because there is no slicing or carving required!

🥘 Ingredients

These lamb shanks only require a handful of ingredients. You'll need to take a trip to the store for the meat and maybe herbs de Provence, but everything else is pretty standard.

• 4 Lamb Shanks - Look for lamb shanks that are rosy pink to red in color. Older meat is darker and won't be as tender or flavorful.
• 2 tablespoons Olive Oil - Extra virgin is ideal.
• Seasonings - 1 teaspoon each of salt, pepper, and herbs de Provence mixed together.
• 1 cup Chicken Broth - If you have lamb broth, even better. It isn't as easy to find, so chicken is usually my broth of choice.
• Fresh Herbs - 3 sprigs of rosemary and 3 sprigs of oregano. If you don't have rosemary, thyme will work just fine.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Oven Roast Lamb Shanks

With this recipe, you'll have a gourmet dinner in just four easy steps!

There should be no need for a meat thermometer, the lamb cooks for so long it will be well above the USDA's recommended temperature.

1. Season. To begin, place your 4 lamb shanks in a 9x13 baking dish (or any oven-safe dish they fit snugly in). Rub or brush them with 2 tablespoons of olive oil. Be sure to get all sides. Then, season generously with a blend of 1 teaspoon each of salt, pepper, and herbes de Provence.
2. Roast at high temp. Place your lamb in the oven before it is hot and heat it to 450°F (232°C). Let the lamb roast at a high temperature, uncovered, for 15 minutes. Then, remove the lamb from the oven and reduce the oven temperature to 325°F (163°C).
3. Add remaining ingredients. As the oven cools off some (opening the oven door can speed up this process), add 1 cup chicken broth, 6 cloves of crushed garlic, 3 sprigs rosemary, and 3 sprigs oregano to the baking dish. Cover it with foil, overlapping 2+ pieces so that it seals securely and keeps the steam in.
4. Roast low and slow. Return the covered lamb shanks to the oven and let them roast for 2 hours.
5. Serve. Once done, remove them from the oven and serve immediately. Spoon the pan juices over the lamb as you serve.

See my post on ideas for what to serve with lamb. I like to serve mine on a bed of mashed potatoes (sometimes I make a lamb gravy to add to them) or with roasted red potatoes. Enjoy!

💭 Tips & Notes

• Use a baking dish with a lid. If you have a baking dish with a lid, you won't need aluminum foil. As long as it has a good seal so the steam can't escape, or your lamb will dry out.
• French the shank! It isn't necessary, but for a neater look, you may French the shank (essentially clean the bone 'handle' up). This is done by removing the top ½ inch of tendon and meat.
• Make enough for everyone! I generally plan on 1 shank per person, but children or those with less of an appetite may be fine sharing one. It's all dependent on the size of your lamb shanks.
• Temperature. After the amount of cooking time, the lamb should be way over the minimum safe temperature. Double-check if you are unsure. See my post on lamb doneness.

🥡 Storing & Reheating

Leftovers should be kept in an airtight container and can be refrigerated for 3-4 days.

Lamb shanks can be frozen for 4-6 months and should be thawed in the fridge overnight before reheating.

Reheat leftover lamb shanks in the oven at 300°F (150°C) for 15-20 minutes.

🥩 More Amazing Lamb Recipes

• Slow Cooker Boneless Leg of Lamb
• Pan Seared Lamb Leg Steak
• Air Fryer Lamb Chops
• Lamb Breast
• Grilled Lamb Chops

📖 Recipe Card