Slow Roasted Lamb Shanks Recipe

Slow-Roasted Sumac Lamb Shanks Recipe

There are so many lamb shank recipes out there, but I have a little secret spice in mine. It’s sumac! I love it. It’s a lemony spice and adds a nice touch to so many dishes. For this recipe, you don’t need to cut the veggies really finely — a rough chop will work. You also don’t need to brown the shanks. I prefer to, but anything slow-cooked in a pot will taste great no matter what. My family loves eating this with crusty bread and sliced dill pickles.

Serves: 4



Slow-Roasted Sumac Lamb Shanks Recipe

By: Raquel Neofit

With the help of a secret spice (hint: it’s sumac), this slow-cooked lamb shank recipe is the ultimate winter warmer and sure to impress with every bite.


Prep time

Cook time



  • ¼ cup olive oil
  • 2 onions, peeled & chopped
  • 2 carrots, peeled & chopped
  • 3 celery sticks, chopped
  • 3 tsp garlic, crushed
  • 1 tbsp sumac
  • Pinch salt & pepper
  • 2 tins chopped tomatoes
  • 1 bottle passata
  • 250mL chicken or veggie stock
  • 5 sprigs rosemary
  • 4 lamb shanks


  • Heat a heavy oven-safe pot over medium heat and add olive oil.
  • Add onions, carrots, celery, garlic, sumac, salt and pepper and sauté for 10 mins. Add tomatoes, passata and stock and stir to combine.
  • Add rosemary and shanks; make sure they’re covered in sauce. Cover and place in the oven for 3½ hrs.
  • Tip: There is a lot of sauce in this recipe and it does have a purpose — it makes the best pasta sauce the next day! Or pop it in a container and freeze it for those days when you’re short on time but want a hearty dinner.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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