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Lamb Shank Recipes

Some of our favorites include: Lamb Shanks in the Slow Cooker and more!

Lamb Shanks in the Slow Cooker

These tender Lamb Shanks in the Slow Cooker are served alongside some soft lemon potatoes. It is super simple to make as everything is cooked together in either your oven or your slow cooker all at once.

Cook Time: 1 hour

Yield: 3 servings

Section 1: Ingredients

  • 3 Lamb shanks

  • 2 Large potatoes, diced

  • 2 Garlic cloves minced

  • 1 small onion, diced

  • 8 tbsp Olive oil

  • 1 lemon, sliced into 1 halves other half used as the juice.

  • 1 tbsp fresh rosemary

  • 1 tsp garlic powder

  • Salt and pepper to taste

Section 2: Directions

1. Seasoning the lamb shanks with salt and pepper

2. Dice a few potatoes and onions then tossing it all 3 tbsp of olive oil, garlic powder, minced garlic and fresh rosemary. 

3. Place those potatoes into the bottom of a oven safe dish or your slow cooker and then add those Lamb Shanks directly on top of the potatoes.

4. Season the lamb with salt and pepper.

5. Then drizzle the shanks with olive oil and lemon juice and bake covered in the oven at 350 degrees f for 60 minutes. 

6. Set your slow cooker to low heat and cook for 8 hours.

Braised Lamb Shanks

Delicious and tender melt-off-the-bone braised lamb shanks cooked and served in a flavorful, velvety wine sauce.


Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 4

Section 1: Ingredients

  • 4 tablespoons olive oil, divided

  • 4 lamb shanks, each shank should be about 1 to 1-1/4 pound

  • salt and fresh ground black pepper, to taste

  • 2 yellow onions, each cut into 4 wedges

  • 3 carrots, each cut into about 2-inch pieces

  • 3 celery ribs, each rib cut into about 2-inch pieces

  • 8 button mushrooms, each cut in half

  • 5 cloves garlic, cut in half, lengthwise

  • 4 cups low sodium chicken broth, or vegetable broth

  • 2 cups dry red wine, like Merlot, Pinot Noir, or Cabernet

  • 3 sprigs fresh rosemary

  • 3 sprigs fresh thyme

Section 2: Directions

1. Preheat the oven to 425˚F.

2. Heat 3 tablespoons olive oil in a large dutch-oven skillet or a high-sided oven-proof skillet or pot.

3. Season the lamb shanks with salt and pepper and add them to the hot oil. Make sure the oil is hot because you want that immediate sear on the lamb shanks.

4. Sear the shanks on all sides until browned.

5. Remove the shanks from the skillet and set aside.

6. Set skillet back over medium-high heat and add in remaining oil.

7. Add onions, carrots, celery sticks, mushrooms, and garlic to the skillet; cook for 4 minutes, stirring frequently.

8. Slowly pour in chicken broth and stir in wine; stir to loosen all the browned bits on the bottom of the skillet. Bring to a boil.

9. Place lamb shanks back inside the pot. Add in the fresh herbs.

10. Put the pot in the preheated oven and cook for 1.5 to 2 hours, turning the shanks over every 30 to 40 minutes, until meat is tender and internal temperature registers between 150˚F and 160˚F.

11. Remove pot from oven.

12. Remove the shanks from the pot; set them aside and keep them covered.

13. Simmer remaining sauce that’s in the skillet over medium heat until thickened to a desired consistency, about 6 to 10 minutes.

14. Skim off any additional fat that rises to the surface.

15. Taste the sauce for seasonings and adjust accordingly.

16. Add lamb shanks back into the pot.

17. Garnish with fresh parsley and serve over mashed potatoes, mashed cauliflower, polenta, or rice.


~ Lamb Shanks are from the bottom section of the leg just below the lamb’s knee. The meat of the lamb shank can be tough because it has lots of connective tissue, but this is also why they are so flavorful and perfect for slow cooking and braising.

~ Cooking Time: If the shanks are bigger, they may need extra cooking time. Don’t worry; the longer they cook, the more tender (and delicious) they will be. A safe internal temperature for lamb shanks should register between 150˚F and 160˚F. 

~ Red Wine: You’ll want to look for Merlot, Cabernet Sauvignon, or Pinot Noir. Don’t use a cooking wine. 

Roasted Lamb Shanks

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.

Prep 10 minutes

Cooking 2 hours 35 minutes

Total Time 2 hours 45 minutes

Servings 4

Section 1: Ingredients

  • 4 lamb shanks

  • 2 tablespoon olive oil (extra virgin)

  • 1 teaspoon each, salt & pepper

  • 1 teaspoon herbes de Provence

  • 1 cup chicken broth (or lamb broth)

  • 6 cloves garlic (peeled and crushed)

  • 3 sprigs rosemary

  • 3 sprigs oregano

Section 2: Directions

1. 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 each, salt & pepper, and 1 teaspoon herbes de Provence.

2. Place the baking dish in the oven while it heats to 450°F. Roast at high heat for 15 minutes, then remove the lamb from the oven and reduce the oven temperature to 325°F.

3. 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.

4. 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.


~ 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.



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