Braised Lamb Shanks With Lemon, Rosemary & Thyme

Braised Lamb Shanks With Lemon, Rosemary & Thyme

Lamb shanks need a little patience to braise to a tender finish, but with this combination of lemon and seasonings, the aroma from the oven will be a reward of its own. It’s a fancy Sunday-dinner kind of meal that makes great leftovers and lunch the next day. With its fragrance and impressive presentation, it’s fit for the finest company.
Course Main Course, Main Dish
Cuisine American


  • 4 lamb shanks about 4 1/2 pounds
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 2/3 cup chicken broth
  • 1 lemon zest & juice
  • 2 cloves garlic thinly sliced
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary


  • Preheat oven to 350°F.
  • Sprinkle salt and pepper over the lamb shanks, and dust with the flour.
  • Heat the olive oil in a large skillet at a medium-high setting. Cook the lamb shanks until browned on all sides, or about 10 minutes.
  • Transfer the lamb shanks to a large roasting pan.
  • Add the broth, lemon zest and juice, garlic, and herbs to a bowl or pitcher and mix together. Pour the seasoning over the lamb shanks.
  • Seal the roasting pan with foil, and braise in the oven for about 1 1/2 hours.
  • Remove the foil, and roast for another 30 minutes, or until tender and browned.


NOTE: You can make this a slow-cooker recipe by simply transferring it to the slow cooker and letting it simmer for about 4 hours.
Keyword Lemons
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