Slow Roasted Lamb Shanks

Recipe by Acerast
READY IN: 8hrs 30mins




  • Preheat the oven to 475 degrees.
  • Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
  • Roast for 25 minutes, or until nicely browned.
  • Remove from oven.
  • Reduce oven temperature to 250 degrees.
  • Heat the olive oil in a large saute pan over medium-high heat.
  • Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
  • Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.
  • Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
  • Boil until the liquid has reduced by one third.
  • Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.
  • Add enough of the water, chicken broth or lamb stock to almost cover the meat.
  • Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
  • Remove the foil during the last 30 minutes of cooking.
  • At this point, the lamb should be fork-tender and falling off the bone.
  • Remove the shanks from the pan and let cool to room temperature.
  • Strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. Best to refrigerate overnight and skim off the solidified fat.
  • When ready to serve, slowly reheat the shanks in the braising liquid.
  • To serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top.
  • Garnish with parsley, if desired.