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.
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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
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📖 Recipe Card
Roasted Lamb Shanks
Ingredients
(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.
John Cartwright says
Simple and delicious
I did mine in a roaster and checked the liquid 1/2 way it was dry so added another cup of water
Could have used a bit more
Nadege says
Great recipe, I added a small spoon of honey to each piece, it adds a melting texture to the meat
Diana says
Great recipe, especially for a quick one! Just wish it had a but more seasoning, but nevertheless, I’m grateful for it! Enjoyed this Easter, when I needed an effortless main dish!
gluadys says
This won applause all around the table. For the children, it was the first time tasting lamb.
Micheal says
Hi,Angela a good and easy recipe which is now my go to for Lamb shanks. I am also now using the same method, using a diferent rub, for my Beef Short Ribs and it is great. Lots of great comments from family and friends when I serve either of these. Yummo
Regards from Micheal in Sunny Western Australia.
Paul says
Excellent, EASY recipe - and meat tastes fabulous!
CAROLYN says
Typically we have more folks buying our lamb meat but this time we have quite a bit left in the freezer. I've been wanting to try shanks for awhile and wanted something easy. This was perfect. Of course I changed one thing. I didn't have herbes de provence spice (honestly, I'm not familiar with it) so I used Mccormick Greek seasoning with pepper, garlic and onion. Instead of measuring the Greek seasoning I just oiled the shank and sprinkled them all around with it until it was well covered. Everything else I had on hand and followed it just as written. Super easy my dear, glad I happened upon your recipe. From NC
Patrick Kédochim says
Deux jarrets ont suffi pour 4 personnes.
Viande extrêmement tendre et délicieuse !
Recette à refaire !
(Two shanks were enough for 4 people.
Extremely tender and delicious meat!
Recipe to repeat!)
Rev.Dr.Arthur Davies says
am i reading this right? Place the baking dish with the shanks in the oven - then turn on oven and heat to 450°F (232°C).
Angela @ BakeItWithLove.com says
Yes, you're reading that correctly. The results are amazing!
Wandzia says
Delicious and super easy!
Yulanda says
This recipe is nice and simple. The lamb shanks were tender, juicy, and full of flavor. This recipe is a keeper. Thank you
Lori says
This turned out delicious! I've made lamb for years but this was the best. Thank you!
Anonymous says
YYYYUUUUMMM>>>>>>!
Clear concise easy directions ----- THANK YOU!
maria says
Hi Angela, can you season and marinate the night before?
Angela @ BakeItWithLove.com says
Yes, definitely! You can marinate or dry brine overnight for an even more amazing flavor.
Marion. Callese says
First time making lamb shanks. You made the receipe so easy to follow. It came out so delicious. Thank you
Diane Skelton says
This is so similar to my lamb shanks recipe that I used to cook in our Country Guesthouse for our guests, who absolutely loved it and so did my husband. So having read your recipe i decided to do it again and it was so lovely and brought back beautiful memories of the fantastic years we had in that business. Thank you so much, Diane Skelton.
Anonymous says
Hi ma'am, I just want to inform you that this cooking method, where you use liquid, and cover and cook, is called braising. Roasting is a dry cooking method 🙂 your recipe sounds delicious.
Angela @ BakeItWithLove.com says
I understand the difference and confusion, however, the limited amount of liquid in this recipe is not enough for truly 'braising' the lamb. I love both methods though!
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.