How to Roast a Lamb Shank

Co-authored by Jessica Gibson

Last Updated: September 25, 2020

Lamb shanks may seem intimidating to prepare, but roasting them is guaranteed to give you tender meat that falls off the bone. To give the lamb shanks a Greek-style flavor, lay them on garlic cloves and season the meat with olive oil, oregano, and lemon. For a spicy kick, marinate the lamb shanks with cinnamon sticks, paprika, and chilies. Then roast them with onions, red wine, and carrots until the meat falls of the bone.

Ingredients

Greek Lamb Shanks

6 to 8 lamb shanks
16 to 20 peeled cloves of garlic
1 cup (240 ml) of lemon juice
³⁄₄ cup (180 ml) of olive oil, divided
2 to 3 teaspoons (4 to 6 g) of dried oregano
1 teaspoon (2 g) of cumin powder, divided
1 to 2 teaspoons (2 to 4 g) of granulated onion powder, divided
1 to 2 teaspoons (5 to 10 g) of sea salt, divided
Freshly ground black pepper to taste
1/4 teaspoon (0.5 g) of crushed red pepper flakes, divided
1 cup (240 ml) of water

Makes 6 to 8 lamb shanks

Spicy Lamb Shanks^{[1]
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Research source}

4 lamb shanks
2 carrots
1 onion
2 bay leaves
1 (25.4 oz or 750 ml) bottle of red wine
2 cups (470 ml) of chicken stock
1 to 2 green chillies
1 to 2 red chillies
2 teaspoons (4 g) of smoked paprika
2 teaspoons (4 g) of dried oregano
1 teaspoon (2 g) of cumin seeds
2 2-in (5 cm) cinnamon sticks, snapped in half
3 cloves of peeled garlic
3 tablespoons (44 ml) of olive oil, divided

Makes 4 servings

Method 1

Method 1 of 2:

Making Greek Lamb Shanks

Pull 16 to 20 cloves of garlic from a head of garlic and peel them. Scatter the garlic in the bottom of a heavy roasting pan.
Put 6 to 8 lamb shanks into a roasting pan. Pour 2 tablespoons (30 ml) of olive oil, 1/2 teaspoon (1 g) of cumin powder, 1 teaspoon (2 g) of granulated onion powder, 1 teaspoon (5 g) of sea salt, 1/8 teaspoon (0.2 g) of crushed red pepper flakes, and a pinch of ground pepper over them.

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Then turn them over and pour another 2 tablespoons (30 ml) of olive oil over them. Rub the rest of the salt, peppers, onion powder, and cumin over the shanks.
Put the seasoned lamb shanks into the preheated oven and cook them at a high heat until they start to turn golden brown. Since you're briefly cooking the shanks, you won't need to flip them as they cook.
Take out the lamb shanks and get out a small bowl. Pour 1 cup (240 ml) of lemon juice and ¹⁄₂ cup (120 ml) of olive oil into the bowl. Whisk 2 teaspoons (6 g) of dried oregano into the lemon and oil until it's combined. Pour this over the lamb along with 1 cup (240 ml) of water.
6
Cover and roast the lamb at 350 °F (177 °C) for 2 1/2 hours. Tear a sheet of aluminum foil and use it to cover the lamb tightly. Put the roasting pan back in the oven, lower the oven temperature, and cook the lamb shanks until the meat is starting to fall off the bone. Remove and serve the lamb with roasted potatoes, rustic bread, or a green salad.
- Because the flavor improves as the shanks are stored, you can make these and refrigerate them in an airtight container for up to 3 to 5 days.
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Method 2

Method 2 of 2:

Roasting Spicy Lamb Shanks

Trim the ends off of 1 to 2 green chilies and 1 to 2 red chilies. Discard the seeds and roughly chop the chilies. Put them in a bowl and stir in 2 teaspoons (4 g) of smoked paprika, 2 teaspoons (4 g) of dried oregano, 1 teaspoon (2 g) of cumin seeds, 2 2-in (5 cm) cinnamon sticks, 3 cloves of chopped garlic, and 1 tablespoon (15 ml) of the olive oil.
2
Rub the spice mixture into 4 lamb shanks. Put 4 lamb shanks into a dish and sprinkle the spice mixture evenly over them. Use your fingers to rub the mixture into every side of each lamb shank.
- Rubbing the mixture into the lamb will also tenderize the meat.
3
Marinate the lamb in the refrigerator for 1 hour or up to overnight. Cover the dish of lamb shanks and put it in the refrigerator. Leave the lamb shanks to rest so the flavors develop.
- If you're in a hurry and don't have time to marinate the lamb, skip this step and start cooking the shanks.
4
Preheat the oven to 320 °F (160 °C) and heat oil in a pot. When you're ready to start roasting the lamb shanks, pour the remaining 2 tablespoons (30 ml) of olive oil into a heavy pot on the stove. Turn the burner to medium-high.
- You'll need a pot that's at least 8 to 10 quarts (7.5 to 9.5 liters) in size so it can hold all of the ingredients and an entire bottle of wine.
5
Sear the lamb for 6 minutes so every side is browned. Remove the marinated lamb shanks from the refrigerator. Once the oil in the pot shimmers, lower each shank into the pot. Use tongs to turn the lamb frequently so each shank browns on every side.
- Searing the lamb will give the shanks a deeper flavor as they roast in the oven.
6
Slice the vegetables and add them along with the chilies and cinnamon. Peel 2 carrots and 1 onion before you cut them into 1/2 in (1.3 cm) slices. Stir them into the pot along with the chilies and cinnamon from the marinating dish.
- The marinade will continue to add flavor to the lamb shanks as they sear.
Lay 2 bay leaves on top of the lamb shanks. Let the carrots and onion cook in the pan until they just start to brown.
8
Move the lamb shanks on top of the vegetables and pour in the wine. Use the tongs to lift each lamb shank up and onto the carrots and onions. Then open and pour in a (25.4 oz or 750 ml) bottle of red wine.
- The wine should bubble immediately as it hits the hot pan. Scrape the bottom of the pan so the wine loosens any bits.
Keep the burner at medium-high heat and leave the lid off of the pot. Continue to boil the wine so half of the liquid evaporates.
10
Pour in the chicken stock and bring it to a boil. Add 2 cups (470 ml) of chicken stock and let it come up to a full boil. Leave the lid off of the pot.
- If you don't have chicken stock, you can use vegetable stock.
11
Roast the uncovered lamb shanks in the oven for 3 hours. Turn off the burner and put on a pair of oven mitts. Put the pot of lamb shanks into the preheated oven and let them roast until the meat is completely tender.
- The meat may even begin to slide down the bone as it roasts.
- The liquid in the pot should evaporate and thicken a little.
12
Remove and serve the lamb shanks immediately. Turn off the oven and set the heavy pot on the stove. Scoop the lamb shanks out and onto serving plates. Then spoon some of the pan juices over each shank before you serve them.
- The flavor of lamb shanks improves when they're made ahead. Refrigerate them in an airtight container for up to 3 to 5 days before you serve them.
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