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Baked Lamb Shanks

A flavorful and comforting dish perfect for cozy evenings, featuring tender lamb shanks cooked with aromatic herbs and a rich sauce.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 pieces carrots, chopped
  • 2 cups vegetable broth or chicken broth if preferred
  • 1 cup red wine optional for sipping while cooking
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
  • 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Pat your lamb shanks dry with a paper towel, then season them generously with salt and pepper.
  2. In a large ovenproof pot, heat the olive oil over medium-high heat. Once hot, add the lamb shanks, browning them on all sides, about 3-4 minutes each side.
  3. Remove the shanks from the pot and set aside. In the same pot, toss in the onions, carrots, and garlic. Sauté until the onions are translucent, about 5 minutes.
Cooking
  1. Stir in the tomato paste, broth, and red wine. Scrape up any browned bits stuck to the bottom of the pot.
  2. Return the lamb shanks to the pot, then sprinkle the rosemary and thyme over everything.
  3. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours, until the meat is tender and falling off the bone.
  4. Once done, remove the lamb shanks from the pot. Taste the sauce and add salt and pepper as needed. Serve on a bed of mashed potatoes or creamy polenta, drizzled with the sauce. Garnish with fresh parsley.

Notes

Do not skip browning the lamb shanks for flavor. Add root vegetables like potatoes or parsnips for a heartier dish. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.