If you want a meal that feels special without being difficult, learning how to cook lamb shanks in oven is the perfect skill. This slow roasting method turns a tough cut into the most tender, fall-off-the-bone meat you can imagine.
It’s a simple process that rewards patience. You just need a good recipe, a heavy pot, and a low oven. The result is a rich, comforting dish that’s ideal for a family dinner or for impressing guests.
How To Cook Lamb Shanks In Oven
This method is my go-to for perfect lamb shanks every single time. We’ll walk through each step, from choosing your meat to serving the finished dish.
The secret is in the long, slow cook. It breaks down all the connective tissue, creating incredible flavor and texture. You’ll be amazed at how simple it really is.
Why Lamb Shanks Are Perfect for Slow Roasting
Lamb shanks come from the lower leg of the animal. This muscle works hard, so it’s naturally tough and full of collagen.
Slow roasting in liquid at a low temperature melts that collagen into gelatin. This process makes the meat incredibly tender and also thickens your cooking sauce into a luxurious gravy. It’s a win-win.
What You’ll Need: Ingredients & Tools
Gathering everything before you start makes the cooking process smooth and enjoyable. Here’s your checklist.
Ingredients for 4 Lamb Shanks
- 4 whole lamb shanks (about 1 lb/450g each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup (240ml) red wine (like Cabernet Sauvignon or Merlot)
- 4 cups (1 liter) beef or chicken stock
- 3-4 fresh rosemary sprigs
- 3-4 fresh thyme sprigs
- 2 bay leaves
Essential Kitchen Tools
- A large, heavy oven-safe pot or Dutch oven with a tight-fitting lid
- Tongs for handling the meat
- A sharp knife and cutting board
- A wooden spoon for stirring
- Kitchen twine (optional, for tying herbs)
Step-by-Step Cooking Instructions
Follow these steps carefully for the best results. Don’t rush the initial steps—they build the foundation of flavor.
Step 1: Prepare the Lamb Shanks
Take the shanks out of the fridge about 30 minutes before cooking. Pat them completely dry with paper towels.
This is crucial for getting a good sear. Generously season all sides with salt and pepper. While they rest, chop all your vegetables.
Step 2: Sear the Meat
Preheat your oven to 300°F (150°C). Heat the olive oil in your Dutch oven over medium-high heat on the stovetop.
Add the lamb shanks and sear them for 3-4 minutes on each side, until they develop a deep brown crust. Do this in batches if your pot is crowded. Remove the shanks and set them aside on a plate.
Step 3: Cook the Aromatics
In the same pot, add the onion, carrot, and celery. Cook for 5-7 minutes, stirring often, until they soften.
Add the garlic and tomato paste. Cook for another minute until fragrant. Pour in the red wine to deglaze the pot, scraping up all those browned bits from the bottom with your spoon. Let it simmer for 2-3 minutes.
Step 4: Slow Roast in the Oven
Return the lamb shanks to the pot, nestling them into the vegetables. Pour in enough stock to come about two-thirds up the sides of the meat.
Add the rosemary, thyme, and bay leaves. Bring the liquid to a gentle simmer on the stove. Then, cover the pot with its lid and carefully transfer it to the preheated oven.
Let them roast for about 2.5 to 3 hours. The meat is done when it pulls away from the bone easily and is very tender.
Step 5: Make the Sauce
Once cooked, carefully remove the pot from the oven. Transfer the lamb shanks to a warm plate and cover them loosely with foil.
Skim any excess fat from the surface of the cooking liquid. If you want a thicker sauce, you can simmer the liquid on the stovetop for 10-15 minutes until it reduces. For an extra smooth sauce, you can strain out the vegetables and herbs.
Taste and adjust the seasoning with salt and pepper. Sometimes a little splash of red wine vinegar can brighten the flavor nicely.
Serving Suggestions & Side Dishes
A great lamb shank deserves the perfect accompaniments. Here are some classic and delicious options.
- Creamy Mashed Potatoes: The ultimate partner for soaking up the rich gravy.
- Polenta: Soft, buttery polenta is a wonderful alternative to potatoes.
- Buttered Egg Noodles or Pappardelle Pasta: Simple and effective.
- Steamed Green Vegetables: Like green beans, broccoli, or peas to add a fresh contrast.
- Crusty Bread: Essential for wiping the plate clean.
Common Mistakes to Avoid
Even simple recipes can have pitfalls. Here’s how to steer clear of the most common ones.
- Not Drying the Meat: Wet meat steams instead of sears. Always pat it dry.
- Skipping the Sear: This step adds immense flavor. Don’t be tempted to leave it out.
- Oven Temperature Too High: A low and slow oven is key. High heat will make the meat tough and dry.
- Not Using Enough Liquid: The liquid should come up a good portion of the meat to braise it properly, but don’t fully submerge it.
- Checking Too Often: Every time you open the oven, you let heat escape. Trust the process and leave it alone.
FAQ Section
Here are answers to some frequently asked questions about preparing lamb shanks.
Can I cook lamb shanks in advance?
Absolutely. In fact, they often taste even better the next day. Let them cool in their sauce, then store them covered in the refrigerator for up to 3 days. Reheat gently on the stove or in a low oven.
What can I use instead of red wine?
You can replace the red wine with extra stock, or a combination of stock and a tablespoon of balsamic vinegar or pomegranate molasses for depth. The flavor will be slightly different but still very good.
How do I know when the lamb shanks are done?
The meat should be extremely tender and almost falling off the bone. You can test it by gently pulling at the meat with a fork; it should offer no resistance.
Can I freeze cooked lamb shanks?
Yes, they freeze beautifully. Store them with their sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Do I need to cover the pot in the oven?
Yes, keeping the lid on traps steam and keeps the meat moist. It creates the perfect braising environment for the slow cooking process.
Final Tips for Success
Choose shanks that are similar in size so they cook evenly. If you have time, seasoning the meat a few hours ahead or even overnight will improve the flavor throughout.
Don’t throw away any leftover sauce—it makes a fantastic base for soup or stew. Most importantly, enjoy the process. The wonderful aroma filling your kitchen is part of the reward.
This method for lamb shanks is reliable and always produces a fantastic meal. With these instructions, you can feel confident serving a dish that looks and tastes like it came from a professional kitchen. It’s sure to become a favorite in your home.