Roasted lamb shanks are fantastic for holidays or special occasions because they are easy to make, and melt-in-your-mouth tender! Lamb shanks may take some time to make, but they are mostly hands-off and require very little prep to make them divinely tender and delicious!
Gourmet Roasted Lamb Shanks
If you're a frequent visitor here at Bake It With Love, then you know I love a great lamb recipe! Slow roasted lamb shanks are one of my absolute favorites.
A bone-in lamb shank just looks so elegant when plated on top of a pile of mashed potatoes or a creamy risotto.
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They're particularly great for when you're having a lot of family over, for Easter or Christmas for example, because there is no slicing or carving required!
❤️ Why You'll Love This Recipe!
Very Little Prep! The oven does most the work here!
Tender and Juicy! This method of roasting the lamb in broth keeps the meat from drying out so you can cook it low and slow until it is fall-apart tender!
It's Special! Lamb shanks are perfect for celebrating, and they look great on the plate!
🥘 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 herbes 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 herbes 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!*
🔪 Step-By-Step Instructions
With this recipe you'll have a gourmet dinner in just 4 easy steps! No need for a meat thermometer, the lamb cooks for so long it will be well above the USDA's recommended temperature.
- 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.
- 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).
- 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.
- Roast low and slow. Return the covered lamb shanks to the oven and let them roast for 2 hours.
- Serve. Once done, remove them from the oven and serve immediately. Spoon the pan juices over the lamb as you serve.
Lamb is a wonderful meaty main course that goes with any of your favorite steakhouse sides. I like to serve mine on a bed of mashed potatoes or Parmesan risotto. Enjoy!
💭 Angela's Tips & Recipe Notes
- Use a baking dish with a lid. If you have a baking dish with a lid, you won't need 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.
🥡 Storing & Reheating
Leftover lamb 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.
Reheating Roasted Lamb Shanks
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
Roasted Lamb Shanks
Ingredients
- 4 lamb shanks
- 2 tablespoon olive oil (extra virgin)
- 1 teaspoon each, salt & pepper
- 1 teaspoon herbes de provence
- 1 cup chicken broth (or lamb broth)
- 6 cloves garlic (peeled and crushed)
- 3 sprigs rosemary
- 3 sprigs oregano
Instructions
- Place the lamb shanks into a 9x13 baking dish, or any oven-safe dish that can fit them all snugly. Rub or brush them with olive oil on all sides, then season generously with a blend of salt, pepper, and herbes de provence.4 lamb shanks, 2 tablespoon olive oil, 1 teaspoon each, salt & pepper, 1 teaspoon herbes de provence
- Place the baking dish in the oven while it heats to 450°F (232°C). Roast at high heat for 15 minutes, then remove the lamb from the oven and reduce the oven temperature to 325°F (163°C).
- Add the chicken broth, cloves of garlic, and fresh herbs to the baking dish and cover it with aluminum foil. Overlap the foil so it seals securely and the steam is kept in the dish.6 cloves garlic, 3 sprigs rosemary, 3 sprigs oregano, 1 cup chicken broth
- Return the lamb shanks to the oven and roast for 2 hours. Remove the lamb from the oven when done and serve right away. Spoon the pan juices over the lamb shanks when serving.
Equipment You May Need
Notes
- If you are using a baking dish with a tight fitting lid, that can be used in place of foil. Make sure it has a good seal so the lamb doesn't dry out.
- For a neater look, you may 'French the shank' by severing the tendon on the top of the narrow end of the shank. This is can be done by cutting off ½ an inch of the meat and tendon on top.
- Depending on the size of the shank and the appetite of the person, a single shank can serve 1-2 people.
- Sprigs of thyme may be used in place of rosemary.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
René de Vries says
Hallo Angela
Ik gaar de lamschenkel 2 uur in een braadzak en 1 uur in bakpapier ( samen met aardappelen en groenten / feta ) om een heerlijke kleftiko te krijgen. Ook eens proberen.
Echt grieks gerecht uit de keuken van een griekse taverne
"Hi Angela
I cook the lamb shank for 2 hours in a roasting bag and 1 hour in baking paper (together with potatoes and vegetables / feta) to get a delicious kleftiko. Also try it.
Real greek dish from the kitchen of a greek tavern"
Angela @ BakeItWithLove.com says
Klinkt heerlijk! Bedankt voor de aanbevelingen!
"Sounds delicious! Thanks you for the recommendations!"
Hadley says
Love the lamb rub/seasoning beautiful recipe.
Kathy J says
Fabulous lamb recipe! We served this with your fondant potatoes, amazing!!!
Augustine says
I'm not a fan of Herby stuff so left the big herbs out but in terms of well cooked this was perfect. Hubby was super happy so will definitely be on rotation in our house. The timings were spot on.