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–+ servings
Slow-Roasted Lamb

Slow-Roasted Lamb

Discover the magic of Slow-Roasted Lamb with this easy recipe. Perfect for cozy dinners or special occasions, enjoy tender meat infused with garlic and herbs.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 lamb shanks (souris d'agneau)
  • 4 cloves garlic
  • 2 onions thinly sliced
  • 2 carrots cut into rounds
  • 1 sprig fresh thyme
  • 1 leaf bay leaf
  • 250 ml chicken or vegetable stock
  • 3 tbsp olive oil
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large oven-safe pot or Dutch oven
  • Tongs
  • Wooden spoon
  • Measuring spoons and cups
  • Oven thermometer

Method
 

  1. Preheat your oven to 150°C (300°F) and pat the lamb shanks dry with paper towels.
  2. Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
  3. Sear the lamb shanks in the hot oil until golden brown on all sides, then remove and set aside.
  4. In the same pot, add sliced onions, carrots, and crushed garlic; cook until softened and slightly golden.
  5. Add the thyme and bay leaf to the vegetables.
  6. Return the lamb shanks to the pot, pour in the hot stock, and season with salt and pepper.
  7. Cover the pot tightly and roast in the oven for 3 hours, turning the shanks every hour.
  8. Check for tenderness; if necessary, roast for another 30 minutes.
  9. Transfer the lamb to a serving platter, spoon veggies and sauce on top, and serve.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 50gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 4mg

Notes

For extra flavor, marinate the lamb overnight with olive oil, garlic, and herbs. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in individual portions. Use beef short ribs as a substitute for lamb shanks, and adjust stock as needed. A splash of red wine can enhance the flavor when combined with the stock.
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