Oven Roasted Lamb Shanks

Less tender cuts of meat have a lot of connective tissue which accounts for why they are best cooked at low heat and for a long period of time.

Lamb shanks are perfect for this method of cooking and once in the oven, can pretty much function on their own for a couple of hours.

When ready, the meat will be falling off the bone and the flavor delicious. Serve with couscous.


  • 2 tsp olive oil
  • 4 lamb shanks
  • 1 large yellow onion, chopped
  • 2 large carrots cut into chunks
  • 4 cloves garlic minced
  • 2 cups beef stock
  • 1-1/2 cups red wine
  • 2 cups crushed canned plum tomatoes
  • 2 Tbs tomato paste
  • 2 cubes beef bouillon, crushed
  • 2 Tbs minced parsley
  • Salt and pepper


  1. Preheat oven to 325°F
  2. Heat the oil in a heavy large stovetop to oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper and brown them on all sides. Transfer to a plate, set aside.
  3. In the pan juices, sauté the onions until softened, add garlic and cook for 2 minutes. Return the shanks back into the pot. Tuck in the carrots
  4. In a bowl combine the beef stock, wine, puree, tomato paste, bouillon and herbs.
  5. Slowly pour over the shanks; add the rosemary.
  6. Bake at 325F for about 2 hours or until the meat is very tender and easily falls away from the bone.
  7. Serve with couscous

This recipe was featured on Season 30 - Episode 3009.

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