Slow Roasted Lamb Shanks with Garlic and Rosemary

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine retains some flavor without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 450°F.

Drizzle 1 tablespoon of olive oil over the lamb shanks and season generously with salt and black pepper.

Place the lamb shanks in the oven and roast for about 30 minutes to brown them.

After 30 minutes, lower the oven temperature to 200°F.

Crush 4-5 cloves of garlic using the flat of a knife and set aside.

Add 5-6 sprigs of fresh rosemary and 5-6 sprigs of fresh thyme to the garlic.

Wrap the lamb shanks back up with the garlic and herbs in foil, ensuring it's airtight.

Slow roast the lamb shanks in the oven at 200°F for 3 hours.

After 3 hours, carefully unwrap the foil to avoid losing any tender meat.

Remove the roasted garlic and herb sprigs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens