Oven-Braised Lamb Shanks

Name: Oven-Braised Lamb Shanks
Prep time: 20 min
Cook time: 3 h
Yield: 6-8
Cuisine: Middle Eastern

roubashahin.com.au

Fall-apart lamb, garlicky potatoes, rich tomato sauce... this oven-braised dish is one of my favourites for lazy weekend cooking!

PREP TIME

20 minutes

COOK TIME

3 hours

SERVES

6-8

About this recipe

I don’t often cook goat, but a while back we had a whole one—and my husband was so keen to roast it. He made the entire recipe up as he went, layering everything into a big pan, covering it with foil, and letting it slowly roast in the oven. It actually turned out pretty nice, but I’ll be honest—the meat was a touch dry for my liking. Ever since, I’ve thought lamb shanks would be the perfect substitute.

This oven-braised lamb shanks recipe is rich, comforting, and surprisingly easy to make. You simply season the lamb, layer in the veggies, pour over tomatoes and water, then let the oven do the work. The result? Fall-apart lamb with melt-in-your-mouth potatoes and a sauce you’ll want to mop up with bread.

If you love slow-cooked oven dishes, you might also enjoy my slow-roasted diced beef, which is packed with vegetables and spices, or my slow-cooked lamb shoulder roast—a Sunday favourite. And if you’re after a no-fuss, oven-baked classic, don’t miss Lahmeh bil Forn—tender lamb chunks baked with tomato and onion, straight from my Lebanese kitchen.

Ingredients

6-8 lamb shanks
Salt and black pepper, to season
2–3 tablespoons olive oil
3 large onions, sliced into wedges
10 baby potatoes, peeled cut in half
8 garlic cloves thinly sliced
1–2 long red chillies, (optional, to taste)
3 bay leaves
4–5 sprigs of fresh rosemary
2 x 400 grams cans diced tomatoes
3-4 cups water

Notes from Rouba

Don’t skip browning the lamb—it adds flavour
Use fresh thyme if you don’t have rosemary
Make sure the lamb is about 3⁄4 submerged in liquid, so it cooks evenly
Serve with crusty bread, plain rice, or even over couscous
You can easily halve the recipe for fewer people

Method

Step 1. Prep and Sear the Lamb

Preheat the oven to 170°C (fan-forced) or 180°C (no fan) Pat the lamb shanks dry and season generously with salt and pepper. Heat the olive oil in a large, oven-safe baking dish or roasting pan over medium-high heat. Brown the lamb shanks (in batches if need be) until brown on all sides, then set aside.

Step 2. Layer Everything In

Place the seared lamb shanks into an oven-safe dish. Add the onion slices and halved potatoes on top, then scatter over the garlic, chilli, bay leaves, and rosemary.

Step 3. Cover and Slow-Cook

Pour in the diced tomatoes and enough water to come about three-quarters of the way up the shanks. Season with more salt.

Cover the dish tightly with foil (or a lid if using a Dutch oven) and transfer to the oven. Cook approximately 3 hours, or until the lamb is very tender and falling off the bone.

A FEW THINGS YOU’LL WANT TO KNOW

You said use 6 or 8 lamb shanks?
Yes, both work. The sauce and ingredients are enough for either. If you want to scale it down, you can halve everything and make it with 4 shanks.

Can I skip browning the lamb?
You can, but I always prefer to brown them first. It helps remove any impurities and gives a cleaner, richer sauce.

Can I swap rosemary?
Yes, thyme works really well here too. Use what you have.

Do I need to peel the baby potatoes?
No, I don’t. I leave the skin on—it’s easier and they hold their shape better.

How long does it take to cook?
Anywhere from 2½ to 4 hours. You’ll know your oven best—just cook until the meat is soft and falling off the bone.

Can I use the same pot from stove to oven?
Yes, if you have a heavy-based pot that’s oven-safe, use it. It holds heat really well. Otherwise, just transfer everything into a baking dish.

Do I need to add salt at the end?
Yes—always taste before serving. You’ll be surprised how much it can lift the whole dish.

Why did my dish dry out?
This usually comes down to the size of your baking dish. If it’s too wide, the liquid spreads out too much and evaporates faster in the oven. Try using a deeper, slightly smaller dish so the lamb stays about three-quarters submerged in liquid. Also make sure it’s covered tightly with foil, and if you check on it during cooking, just top it up with a bit of water if needed.