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Slow Roasted Lamb Shanks with Garlic and Thyme

The lamb shank requires a long, slow cooking method such as moist roasting. If done correctly, the meat will just fall from the bone. The herbs and spice used during the cooking will permeate the meat giving it a beautiful flavour while the roasted garlic will give to the meat and the juices a lovely sweetness.

Slow Roasted Lamb Shanks with Garlic and Thyme
Current Rating: 4.27
From: 11 votes
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4 small Lamb Shanks
8 large garlic cloves cut in small chunks
6 branches of fresh thyme
1 tsp ground coriander
1 tsp salt ½ tsp freshly ground pepper
375ml white wine
Some freshly chopped herbs to serve (mix of thyme, flat parsley and chives)


Preheat the oven at 170 degrees.

Place the lamb with the garlic, thyme, coriander, white wine, salt and pepper in a large bowl. Turn to mix the ingredients and coat the lamb.

Mix ingredients to coat the shanks
Place shanks in roasting tin

Transfer the lamb with all ingredients to a large pot. Cover the pan with a lid and roast the lamb for 1 hour.

Turn the lamb shanks over and continue roasting, uncovered, for another hour or until the meat is falling off the bone. If the juices are reducing too much while cooking, you can add a bit more wine or a glass of water.

Roasting Lamb Shanks
Slow Roasted Lamb Shanks with Garlic and Thyme

Serve the lamb shanks with some green vegetables of your choice that you would have drizzled with good quality olive oil. Moisten the shanks with some of the cooking juices and sprinkle with the fresh herbs.

Total Prep and Cooking Time:

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Current Comments

3 comments so far (post your own)

Now, lamb is something we love to eat but don't indulge in often. I think, perhaps, we assume that it's too expensive. Not sure. I bet the shank isn't as expensive as say chops or rack of lamb, so I'm going to put this recipe in our rotation. Looks delicious and easy. (Just to verify, the temperature is in Celsius, not Farenheit, correct?)

Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that arenít accepted there, Iíd love to publish them. Visit my site (below), itís a lot of fun! I hope you will consider it.


Posted by TasteStopping on Friday, 22.01.10 @ 06:22am

Correct, the shanks are cheaper than other cuts of Lamb and yes, the temperature is in Celsius.

Tried it last night "sans garlic" as the wife has issues with our pungent friend.Would highly recommend this recipe to anyone-very easy and very tasty

Posted by Steve on Tuesday, 7.08.12 @ 07:49am

Excellent, glad you liked it.

The temperature is definitely Celsius

Posted by Steve on Tuesday, 7.08.12 @ 07:50am

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