There is nothing more extravagant than Oven Slow Roasted Lamb Shanks for a special dinner. Lamb doesn't come cheap and if you are cooking a lamb dish then you'll want the perfect lamb shank recipe.
To be honest, this slow roasted lamb makes a great dinner for two on special occasions such as Valentines or a Wedding Anniversary because it's got so much great flavor.
This roast lamb pairs very nicely with mashed potatoes or my Smashed Potatoes, Sauteed Garlic Rapini recipe or this lovely Mediterranean Tomato Salad.
For the perfect Sunday dinner, try this Easy Pot Roast recipe that your whole family will enjoy.
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This lamb dish is very easy to make with little prep. I usually buy bone-in lamb shank because it makes the most tender lamb dish. This slow roasted lamb recipe is slightly different than the Costco boneless leg of lamb recipe, we don't add water to the baking dish. Instead we let the leg of lamb cook in it's own pan juices which I find is the best way.
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What Pairs Well with this Roast Lamb?
- Italian Sauteed Rapini
- Grilled Brussel Sprouts
- Smashed Potatoes
- Grilled Vegetables with White Balsamic Vinaigrette
- Mom's Potato and Tomato Salad
- Creamy Mashed Potatoes
Where do You Find Lamb Shanks?
Lamb Shanks aren't an every day grocery item. That's because not everyone eats lamb. It's not likely that you would find it at the corner grocery store. You most likely will need to go to your butcher or a large grocery store to find Lamb Shanks. The most common Lamb is New Zealand Spring Lamb. That's what I buy. But any kind of lamb will do for this recipe.
Lamb Shanks vs. Leg of Lamb
So what's the difference between a lamb shank and a leg of lamb? The obvious answer is that lamb shank is part of the whole leg of lamb. A leg of lamb is used to make a roast that serves many people. While a lamb shank is a more personable cut that serves one person. The lamb shank is the lower part of the leg. They would either come from the front of the legs or the rear legs. Anyhow, enough said about these cuts of lamb. At the end of the day lamb made right makes a luxurious meal.
How Long Can you Freeze Lamb?
Lamb, like other meats can be frozen. Generally, fresh uncooked lamb can be frozen for 3 to 6 months versus beef, which can be frozen for 4-12 months. And, chicken can last in the freezer for up to 12 months.
Wrapping up your uncooked meats tightly and ensuring that they remain airtight can preserve the raw meats in the freezer to the maximum period.
Cooked dishes can last for longer in the freezer. But, the longer they stay in the freezer, the more they are at risk of loosing flavor and getting freezer burn.
How do You Know When Lamb Shanks are Cooked?
Generally, lamb is a tough cut of meat. The lamb is going to need at least 90 minutes to cook until tender. That's because lamb has a lot of connective tissue. The longer it cooks the greater you'll get lamb with an intense flavor and tender texture.
You can follow these guidelines on cooking temperatures:
- Medium-Rare: 145°F
- Medium: 160°F
- Well-Done: 170°F
These guidelines are taken from the Government of Canada, Safe Cooking Temperatures. Always check cooking temperatures with your local Food Safety authority.
The cooking time will depend on how much your lamb weighs and your cooking process.
Jimmy Watts has an extensive article on cooking temperatures on the site Own the Grill. If you would like to read more on safe cooking temperatures, visit the following article on "The Ultimate All- Meat Doneness Guide".
Ingredients
- Bone-in Lamb Shanks
- Garlic
- Fresh Rosemary
- Fresh Thyme
- Red Onion
- White Wine or Apple Cider Vinegar
- Extra-Virgin Olive Oil
- Potatoes
- Salt and Pepper
How to Make Oven Slow Roasted Lamb Shanks
First and foremost - Be patient and don't rush this recipe. In fact, if the roasted lamb shanks are ready before you are, that's OK. Just let the lamb rest in the roasting pan covered.
Heat oven to medium-high heat 350°F. Cover the bottom of a large dutch oven with the sliced red onion.
Place the lamb shanks in a bowl and season with 2 tbsp olive oil, salt, pepper, wine, fresh thyme, fresh rosemary and 2 cloves garlic. Rub the olive oil mixture over them. Massage them into the lamb shanks. Place the lamb in the roasting pan over the red onions.
Place onions on bottom of roasting pan then layer your seasoned lamb shanks on top. Roast in preheated oven covered until it reaches your preferred internal temperature. The sides of the shanks will start to come apart from the bone as it cooks. Let the lamb cook until tender. For a golden brown finish, remove the lid during the last 15 minutes.
You can roast your potatoes separately about 30 minutes before lamb is done or place them in the roasting pan with the lamb if your pan is large enough.
*See recipe card for full instructions on cooking lamb shanks.
Storage: Leftover lamb can be stored in an airtight container refrigerated for 3-4 days.
You can also store leftovers in the freezer for 1 to 2 months. Frozen lamb is best thawed out in the refrigerator overnight and then reheated in a microwave safe container or in the oven.
Top Tips
You are going to need a roasting pan that is able to fit all of the lamb pieces, plus space to add in potatoes around the lamb shanks, but not on top of them. After the lamb has been cooking for about an hour add in the potatoes. Or roast your potatoes on a baking sheet.
If your lamb shanks are big, they may require more time. Roasting can take 90 to 120 minutes.
You can follow these guidelines on cooking temperatures:
- Medium-Rare: 145°F
- Medium: 160°F
- Well-Done: 170°F
Select a dry white wine to use as part of the marinating liquid. The wine doesn't need to be expensive. Pour the wine over the lamb shanks before you season them. If you don't have white wine, you can also substitute apple cider vinegar.
This recipe for Braised Veal Shanks is just as special as roast lamb and pairs very nicely with my recipe for Sauteed Rapini/Broccoli-Rabe.
More Main Dishes
Recipe Details
Oven Slow Roasted Lamb Shanks
https://easyhomemaderecipes.caIngredients
- 64 oz New Zealand Lamb Shanks 4 small Lamb Shanks
- 1 medium red onion
- 4 tbsp olive oil divided into 2
- 3 cloves garlic 2 for lamb, 1 for potatoes
- 2 tsp salt divided into 2
- 2 sprigs rosemary
- ½ cups white wine dry white wine preferred
- ½ tsp ground pepper
- 4 medium potatoes
- 1 tbsp thyme
Instructions
- Heat oven to 350°F. Cover the bottom of a large dutch oven with the sliced red onion.
- Place the lamb shanks in a bowl and season with 2 tbsp olive oil, salt, pepper, wine and 2 cloves of garlic. Rub the olive oil mixture over them. Massage them into the lamb shanks. Place the lamb in the roasting pan over the red onions.
- Place in the oven, covered, for about one hour. Cut the potatoes in about 2 x 2" cubes. Season with remaining garlic, olive oil salt and pepper, set aside.
- Add the potatoes about 30 minutes into cooking the lamb. If the roasting pan is too small, you can also cook the potatoes using a baking sheet lined with parchment paper. Ensure that the potatoes are laying flat on the bottom of the roasting pan and not on the lamb. You want them to absorb the lamb juices as they cook.
- Continue to cook, uncovered for about another 45 to 60 minutes until the meat is tender and easily comes apart from the bone using a fork. If the surface of the meat is getting dark, cover lightly with foil. Once done, remove from the oven and let rest for about 10 minutes before serving.
Notes
Top Tips
You are going to need a roasting pan that is able to fit all of the lamb pieces, plus space to add in potatoes around the lamb shanks, but not on top of them. After the lamb has been cooking for about an hour add in the potatoes. Or roast your potatoes on a baking sheet. If your lamb shanks are big, they may require more time. Roasting can take 90 to 120 minutes. You can follow these guidelines on cooking temperatures:- Medium-Rare: 145°F
- Medium: 160°F
- Well-Done: 170°F
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Lessons and Inspirations says
This blog is amazing! I love that we can adjust the servings.