Slow-Cooked, Lamb Shanks: The Only Recipe You Need

This is a fool-proof method for the ultimate, melt-off-the-bone lamb shanks. At AHFJ we don’t like to overpower meats with spices and marinades, and this salt, pepper, garlic & Rosemary combo, whilst simple, is packed full of flavour and still allows the taste of the meat to shine through.


  • 2 lamb shanks
  • Salt & Pepper
  • Olive oil
  • 4 garlic cloves
  • 2-3 springs fresh Rosemary
  • @maggi_uk chicken stock cube, dissolved in 250ml water


  1. Pre-Heat oven to Gas Mark 3
  2. Wash and pat dry the lamb shanks, then sprinkle with salt and pepper all over
  3. Heat a drizzle of olive oil in a pan over medium-high heat, then brown the lamb shanks on all sides, approximately 2 minutes on each side
  4. Lay in a roasting dish, then scatter over the garlic and Rosemary. Cover tightly with a foil/lid and roast in the oven for 2 hours. DON’T OPEN THE LID/FOIL
  5. After 2 hours, remove the foil/lid, pour in the chicken stock and increase the heat to Gas Mark 6. Roast uncovered for a further 10 minutes.
  6. Then, remove from the oven, and spoon the juices over the shanks. Serve hot and Enjoy!
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