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–+ servings
Slow-Roasted Lamb

Slow-Roasted Lamb

Slow-roasted lamb recipe for tender, flavorful meat with garlic cloves and herbs in a cozy oven cook.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 shanks Lamb
  • 8 cloves Garlic unpeeled
  • 3 tablespoons Olive oil
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme
  • 250 ml Chicken stock
  • 100 ml Dry white wine optional
  • 1 tablespoon Honey optional

Equipment

  • Large Dutch oven or oven-proof pot
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 150°C (300°F).
  2. Let the lamb shanks sit for 20 minutes to reach room temperature.
  3. Season the shanks generously with salt and pepper.
  4. Heat the olive oil in a large, heavy oven-proof pot or Dutch oven over medium-high heat.
  5. Sear the lamb shanks on all sides until golden-brown, about a few minutes per side.
  6. Remove the shanks and set aside.
  7. In the same pot, add the unpeeled garlic and herb sprigs.
  8. Nestle the lamb shanks back into the pot.
  9. Pour in the chicken stock and white wine, then drizzle with honey if using.
  10. Cover the pot tightly and place it in the oven.
  11. Cook for 2.5 to 3 hours, checking and basting halfway through.
  12. For added color, remove the lid for the last 30 minutes and increase the heat to 180°C (350°F).
  13. Let the lamb rest in the pot for 10-15 minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 45gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 500mgPotassium: 600mgSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 25mg

Notes

Don't skip the searing step; it adds vital flavor to the dish. This recipe is very forgiving, making it perfect for entertaining. Store leftovers in an airtight container; they taste even better the next day. You can customize the dish by using various herbs or adding vegetables like carrots and potatoes.
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