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Roast Lamb Shank

Yields4 ServingsPrep Time20 minsCook Time3 hrs 20 minsTotal Time3 hrs 40 mins

 4 Large Lamb Shanks
 2 Large Carrots (sliced, peels on)
 2 Parsnips (sliced, peels on)
 1 Turnip (sliced, peels on)
 1 Yellow Onion (sliced)
 4 Celery Stalks (sliced)
 6 Garlic Cloves
 15 Fresh Thyme Sprigs
 2 Fresh Rosemary Sprigs
 1 Parsley bunch (small)
 4 cups Beef Stock
 3 tbsp Tomato Paste
 2 cups Red Wine
 Olive Oil
 Salt & Pepper
 6qt. Ceramic Enameled Cast Iron Dutch Oven
 4qt. Romertopf Clay Cooker

Season Lamb Shanks on all sides with salt and fresh cracked pepper.
Pre-Heat oven to 325 degrees. (Leave oven cold if using Clay Cooker)


Heat Ceramic Dutch Oven over medium high heat.
Add Olive oil and sear Lamb Shanks on all sides until light brown.
Once brown, remove Lamb from pot and set aside.


To Dutch Oven, Add Veggies and Herbs to the Dutch Oven and caramelize. ~15 mins

Add Tomato paste and stir for 4 minutes.
Deglaze with Red Wine and reduce until very thick.
Add Beef Stock to the mix.


Optional Bake
Place Lamb Shanks in cold Clay Cooker, and cover with mixture from the Dutch oven.
Place in cold oven and set temp to 325 degrees.
Cook for 3 hours.
Normal Bake
Add Lamb Shanks to the Dutch oven and give a mix.
Place Dutch Oven in pre-heated oven and cook for 3 hours.


Remove Lamb from the pot (they will fall off the bone so be careful)


Serve over couscous or creamy risotto.

Nutrition Facts

Serving Size 1 Lamb Shank

Servings 0