Roasted Garlic & Rosemary Lamb Shanks

This recipe looks intimidating but it's totally doable - trust us. There might be a long cooking time, but the result is seriously impressive. Here's how you make it:


  • 4 lamb shanks
  • Olive oil
  • 6 cloves of garlic 
  • 6 sprigs of rosemary 
  • 1 lb baby yukon potatoes 
  • 1 cup of chicken broth
  • S+P


  1. Place 4 lamb shanks in a roasting pan 
  2. Drizzle with olive oil & massage lamb, season generously with S + P 
  3. Roast in the oven for 20 minutes at 450 F 
  4. Meanwhile, puncture 6 cloves of unpeeled garlic 
  5. Remove lamb & spoon out any excess fat
  6. Add the garlic and 6 sprigs of rosemary 
  7. Wrap the pan very tightly with aluminum foil (be careful, the pan will be hot!) 
  8. Reduce the heat to 325 and roast for another hour 
  9. Generously cover 1 lb of baby yukon potatoes with olive oil, S + P 
  10. Remove lamb from the oven & add potatoes, continue to roast for another hour 
  11. Add chicken broth, then cook for another 15 minutes at 400
  12. Carefully transfer to a serving tray... YUM!

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