Slow-Roasted Lamb Shank with Potatoes and Rosemary
Add Preferred SourceLamb shank is a little bit of magic in the kitchen. Give it time, and it transforms from a tough cut into melt-in-your-mouth, fall-off-the-bone goodness. With rosemary, garlic, and a splash of wine, every bite is packed with deep, rich flavor. The potatoes roast at the same time, soaking up all those delicious juices—no extra effort needed. It’s cozy, satisfying, and perfect for a slow, delicious meal.
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I love making this dish when I want something warm and satisfying—it’s one of my favorites. My kitchen fills with the most incredible aromas while it cooks, and I can never wait to dig in. Lamb shak is a tough cut of meat, but by preparing it this way, it turns so tender it practically falls off the bone. And those potatoes? They soak up all the goodness, making every bite irresistible.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Slow-Roasted Lamb Shank
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how simple this recipe is—just a few ingredients and the oven does most of the work. Here’s how I make it:
Prep the Lamb
Preheat your oven to 350°F (180°C). Pat the lamb shank dry with paper towels. I like to make a few shallow cuts in the meat so the seasoning gets deep inside. Generously season with kosher salt and black pepper.
Roast the Lamb
Place the lamb shank in a roasting pan and drizzle with olive oil. Add half a glass of water to the pan to keep everything moist while it cooks. Sprinkle some rosemary leaves on top, then roast for 30 minutes.
Prep the Vegetables
While the lamb starts roasting, peel and slice the potatoes into medium-thick rounds. Peel and cut the onion into quarters. Toss the vegetables with a bit of salt and pepper.
Add the Wine and Veggies
After 30 minutes, flip the lamb shank and add the potatoes and onions to the pan. Drizzle with extra virgin olive oil then place a sprig of rosemary on top.
Pour the white wine over everything, and return the pan to the oven to roast for another 40 minutes.
Check for Doneness
The lamb should be deeply golden and fork-tender. If it needs more time, let it roast a bit longer.
Serve it whole or sliced, with the roasted potatoes and onions on the side, and any extra braising liquid over the top. Garnish with fresh rosemary or parsley and enjoy!
Ingredients
- 2 pounds lamb shank
- 3 potatoes
- ½ onion
- 1 sprig rosemary
- 1 glass white wine
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Pat the lamb shank dry with paper towels. Make a few shallow cuts on the surface of the meat to help the seasoning absorb. Generously season with salt and pepper.2 pounds lamb shank
- Place the lamb shank in a roasting pan. Drizzle with olive oil and add half a glass of water to the pan to create steam and keep the meat moist. Sprinkle a few rosemary leaves on top. Roast for 30 minutes.
- Meanwhile, peel and slice the potatoes into medium-thick rounds. Peel the onion, cut it in half, then slice each half into quarters. Season the vegetables with salt and pepper.3 potatoes, ½ onion, Salt, Pepper
- After 30 minutes, flip the lamb shank and add the potatoes and onions to the pan. Drizzle with olive oil and place the rosemary sprig on top.1 sprig rosemary, 2 tablespoons olive oil
- Pour the white wine over the meat and vegetables. Return the pan to the oven and roast for another 40 minutes.1 glass white wine
- Check for doneness before serving. Serve the lamb whole or sliced, along with the roasted potatoes and onions. Garnish with rosemary and serve hot.
Notes
- Sear the lamb first: Browning the meat in a pan over medium-high heat before roasting adds even more depth of flavor.
- Use red wine instead of white: If you prefer a richer taste, swap the white wine for a bold red like Cabernet Sauvignon or Merlot.
- Add garlic: A few whole garlic cloves roasted alongside the lamb make everything more delicious.
- Check the liquid: If the pan starts to look dry, add a splash of water, chicken stock, or more wine to keep things juicy.
- Try different herbs: Fresh thyme, bay leaves, or even a sprinkle of oregano can switch up the flavor.
- Add more veg: Celery, tomatoes, carrots, and parsnips are all excellent additions.
- Rest the meat before serving: Let the lamb sit for 5–10 minutes so the juices redistribute, making every bite even better.
- Slow cooker option: Sear the lamb first, then cook it on low for 6–8 hours with the wine, potatoes, and onions. It will be just as tender and flavorful.
- Make ahead: Cook the lamb a day ahead and store it in the fridge. Reheat gently in the oven with a splash of broth to keep it juicy.
Storage and Reheating Instructions
- Fridge: Let the lamb cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
- Freeze: For longer storage, freeze the lamb shank in a sealed container or freezer bag for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight.
- Reheat: Reheat gently in the oven or on the stovetop with a splash of broth to keep it juicy.
Nutrition
Recipe Notes and Tips
I like keeping things simple, but a few extra tricks can take this dish to the next level.
- Sear the lamb first: Browning the meat in a pan over medium-high heat before roasting adds even more depth of flavor.
- Use red wine instead of white: If you prefer a richer taste, swap the white wine for a bold red like Cabernet Sauvignon or Merlot.
- Add garlic: A few whole garlic cloves roasted alongside the lamb make everything more delicious.
- Check the liquid: If the pan starts to look dry, add a splash of water, chicken stock, or more wine to keep things juicy.
- Try different herbs: Fresh thyme, bay leaves, or even a sprinkle of oregano can switch up the flavor.
- Add more veg: Celery, tomatoes, carrots, and parsnips are all excellent additions.
- Rest the meat before serving: Let the lamb sit for 5–10 minutes so the juices redistribute, making every bite even better.
- Slow cooker option: Sear the lamb first, then cook it on low for 6–8 hours with the wine, potatoes, and onions. It will be just as tender and flavorful.
- Make ahead: Cook the lamb a day ahead and store it in the fridge. Reheat gently in the oven with a splash of broth to keep it juicy.
How to Store Leftover Lamb Shank
If you have leftovers, storing them properly keeps the flavors intact. Let the lamb cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
For longer storage, freeze the lamb shank in a sealed container or freezer bag for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently in the oven or on the stovetop with a splash of broth to keep it juicy.
Our Top 3 Money-Saving Tips for This Recipe
Cooking lamb shank doesn’t have to break the bank. Here are my best tips for making this dish delicious without overspending.
- Buy lamb shanks in bulk: Larger packs are usually cheaper per pound. Freeze extras for later.
- Check the butcher’s section: Sometimes, local butchers have better deals than supermarkets.
- Swap white wine for broth: Chicken or beef broth works well and costs less than a bottle of wine.
What to Serve With Slow-Roasted Lamb Shank
This dish is rich and hearty, so I like to pair it with sides that complement the flavors without overpowering them. Creamy polenta or rice is a perfect match—it soaks up all the delicious pan juices.
If you prefer something lighter, a Honeycrisp Salad balances the richness of the lamb. Crusty garlic bread is always a good idea for soaking up extra sauce, and roasted or steamed vegetables like carrots, asparagus, or green beans add a fresh touch.
More Recipes You Will Love
I love recipes that bring big flavors with minimal effort. If you enjoyed this slow-roasted lamb shank, here are a few more dishes to try:
