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:
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.
- 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.
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!
💭 Angela's Pro Tips & Recipe 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
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Roasted Lamb Shanks
Ingredients
- 4 lamb shanks
- 2 tablespoon olive oil (extra virgin)
- 1 teaspoon herbes de Provence
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
- 1 cup chicken broth (or lamb broth)
- 6 cloves garlic (peeled and crushed)
- 3 sprigs rosemary
- 3 sprigs oregano
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place the 4 lamb shanks in a 9x13 baking dish or any oven-safe dish that can fit them snugly. Rub or brush them with 2 tablespoon olive oil on all sides, then season generously with 1 teaspoon salt, ½ teaspoon ground black pepper, and 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 1 cup chicken broth, 6 cloves garlic, and fresh herbs (3 sprigs rosemary,3 sprigs oregano) 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.
- 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.
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.
Helen says
Nice and easy and oh so tasty and tender, thank you.
Angela Latimer says
Thanks Helen, I love tender lamb shanks.
Chris Higgins says
Excellent, easy recipe!
I cooked the shank in a cast iron pan, with a tight fitting lid. I used red wine for some of the liquid. I add potato, celery, carrots, sweet potato and onion. I also added some previously cooked acorn squash, which thickend the gravy. It turned out to a fabulous dinner. I followed your instruction for cooking. That made this recipe a saver, go to recipe. So glad I found it.
Ed Hendrickson says
What should the temperature be when done
Angela Latimer says
Per notes: "Temperature. After the amount of cooking time, the lamb should be way over the minimum safe temperature."
This means that the lamb meat will be well done, over 145-150F (62-65C).