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–+ servings
Slow-Roasted Lamb

Slow-Roasted Lamb

Savor the rich flavors of Slow-Roasted Lamb, a comforting dish perfect for family dinners or holiday feasts. Easy to make and unforgettable to taste.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 shanks lamb souris d’agneau
  • 2 onions thinly sliced
  • 6 cloves garlic unpeeled
  • 2 sprigs fresh thyme
  • 2 leaves bay leaves
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 250 ml chicken or vegetable stock cover the lamb halfway
  • 4 tablespoons olive oil
  • to taste salt
  • to taste pepper

Equipment

  • Oven-safe pot or Dutch oven
  • Tongs
  • Wooden spoon
  • Small mixing bowl
  • Metal spatula

Method
 

  1. Preheat your oven to 150°C (300°F) and season the lamb shanks with salt and pepper.
  2. Heat olive oil in a large oven-safe pot over medium heat and sear the lamb shanks until browned on all sides.
  3. Remove the lamb and set aside; cook sliced onions in the same pot until softened, then add unpeeled garlic, thyme, and bay leaves.
  4. Mix honey and balsamic vinegar in a bowl, then drizzle over the lamb shanks.
  5. Pour stock into the pot, covering the lamb halfway, then cover and transfer to the oven.
  6. Slow roast for 3 hours, flipping the lamb halfway, until tender and easily pulled apart.

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 35gFat: 28gSaturated Fat: 10gCholesterol: 105mgSodium: 350mgPotassium: 800mgFiber: 2gSugar: 7gVitamin A: 5IUVitamin C: 8mgCalcium: 4mgIron: 20mg

Notes

For a twist, try using beef shanks or portobello mushrooms as alternatives to lamb.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Leftovers make great sandwiches with mustard on crusty bread.
Garnish with fresh parsley and serve with crusty bread to soak up the sauce.
If you're short on time, a slow cooker can be used, just adjust cooking times accordingly.
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