Slow-roasted Lamb Shanks

CREDITS

Food Wishes

INGREDIENTS

2 lamb shanks2 teaspoons salt
2–3 tablespoons olive oil
5 cloves garlic, smashed1 tablespoon freshly ground black pepper2–3 sprigs fresh rosemary4–5 sprigs fresh thyme
Butternut:1 large butternut, peeled and cubedSalt, for boiling1 teaspoon brown sugarPinch of cayenne pepper
Finish:Juice of 1 lemonBlob of butter (optional)

METHOD

Dry-brine the lamb (overnight).Season the lamb shanks with the salt only.Place uncovered in the fridge overnight.
Brown the lamb.Remove the shanks from the fridge 30 minutes before cooking.Rub with olive oil and coat evenly with black pepper.Place on a roasting tray and broil/grill at 230°C for about 30 minutes, turning once, until deeply browned.
Prepare the butternut.In the meantime, boil the cubed butternut in lightly salted water until just tender (not mushy).Drain well.Toss with brown sugar and a pinch of cayenne pepper.
Low and slow bake.Remove the lamb from the oven.Scatter the smashed garlic, rosemary, and thyme around and over the shanks.Add the prepared butternut to the tray, nestling it around the lamb.Cover the tray very tightly with foil (double layer if needed).Reduce oven temperature to 100°C and bake for 3–4 hours, until the meat is soft and falling off the bone.
Finish and rest.Remove from the oven and carefully uncover.Squeeze the lemon juice evenly over the lamb and butternut.Rest for 10–15 minutes before serving.Spoon the pan juices over the meat — they’ll be intensely lamby and aromatic. If desired, add a blob of butter.
Serve with creamy mash, soft polenta, or crusty bread.

POSTED ON

11 Jan 2026

WOULD YOU LIKE TO ?

COMMENTS