Confit lamb shank
Nutrition per serving
Confit lamb shank: cooked very slowly in the oven, the meat becomes so tender that it falls off the bone with a fork. A simple festive dish that mostly asks for patience.
Prep: 15 min | Cook: 180 min | Serves: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 554 kcal · 72 g protein · 1 g carbohydrate · 29 g fat
Ingredients
Method
- Brown the shanks on all sides.
- Place them in a dish with the garlic, rosemary and stock.
- Cover with aluminium foil.
- Roast for 3 hours at 150 °C, basting regularly, and uncover at the end of cooking to brown.
Nutritional benefits
Lamb is rich in protein, iron and zinc. Slow, confit-style cooking in the oven needs almost no added fat. Served with roasted vegetables or crushed potatoes, it is a complete, generous dish.
Variations and swaps
- With spices (cumin, coriander).
- With honey and thyme.
- With confit vegetables in the dish.
- In red wine.
Storage and making ahead
Keeps for 3 days and reheats gently in the oven; the shredded meat can be reused in a shepherd’s pie.
💡 Good to know
Baste the meat every 30 minutes with its juices: this stops it drying out and makes it confit and glossy.
Read more
Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.
The foods in this recipe: lamb · garlic · rosemary · stock · olive oil.
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