These Roasted Lamb Shanks with Lemon Herbed Potatoes deliver rich, melt-in-your-mouth tenderness with bold Mediterranean flavors. Lamb shanks are slow-roasted with garlic, lemon, and aromatic herbs, creating an irresistibly flavorful dish.
This recipe is great on its own, but if you want pairing suggestions, try our Halloumi Cheese Salad and our Saganaki Cheese Appetizer.
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Lamb shanks, a flavorful cut from the lower leg, are best when slow-cooked until tender. This dish draws inspiration from Greek cuisine, where lamb is often paired with citrus, olive oil, and fragrant herbs to enhance its richness.
If you love this roasted lamb shanks recipe, try our Greek Style Lemon Chicken with Roasted Potatoes, Lamb Kabobs, or our Easy Lamb Meatballs (Keftedes).
Why We Love This Recipe
- Incredibly Tender Meat: Slow roasting ensures the lamb shanks fall off the bone.
- One-Pan Simplicity: Everything, including the potatoes, cooks in the same pan for easy cleanup.
- Bold Mediterranean Flavors: Garlic, lemon, oregano, and wine create a deliciously rich sauce. If you love these flavors and crave seafood, try our Lemon Garlic Baked Halibut.
- Perfect for Entertaining: A show-stopping dish that impresses with minimal effort.
Ingredients
- Lamb Shanks: The bone-in cut provides deep flavor and turns fork-tender when slow-roasted.
- Garlic Cloves: Roasts alongside the lamb, adding rich, caramelized depth.
- Olive Oil: Helps develop a beautiful crust while infusing the dish with Mediterranean richness.
- Lemons: Fresh juice brightens the dish, while the rinds add extra zest.
- Oregano & Parsley: Classic Greek herbs that balance the lamb’s richness.
- Greek Seasoning: A blend of salt, pepper, onion, garlic, and herbs enhances the natural flavors.
- Golden Potatoes: Absorb the flavorful juices, making them soft on the inside and crispy outside.
- White Wine: Adds acidity and depth to the braising liquid.
Substitutions & Variations
- Wine: We recommend a chardonnay for this dish, but any dry white wine will do just fine.
- Herbs: We use the dried variety in this dish, but fresh parsley would make a nice garnish.
How to Make Greek-Style Roasted Lamb Shanks
STEP ONE: Season & Sear the Lamb
Preheat your oven to 450°F. Pat the lamb shanks dry with a paper towel. In a small bowl, mix onion powder, Greek seasoning, cumin, salt, and pepper. Rub the olive oil over the shanks, then coat them evenly with the spice mixture.
📌 Pro Tip: Let the seasoned lamb sit for 10 minutes before roasting.
STEP TWO: Roast at High Heat
Spread garlic cloves across the bottom of a roasting pan, then drizzle with a small amount of olive oil to prevent scorching. Place the lamb shanks on top, ensuring the garlic is tucked beneath the meat to prevent burning. Roast uncovered for 25 minutes, until the shanks are browned and slightly crispy.
STEP THREE: Slow Roast with Braising Liquid
Reduce the oven temperature to 350°F. Remove the pan and pour in white wine, lemon juice, olive oil, oregano, and parsley. Toss in two of the squeezed lemon rinds for extra aroma. Cover the pan tightly with foil and cook for 1 hour.
STEP FOUR: Add Potatoes & Finish Cooking
Peel and cut potatoes into wedges. Remove the foil from the roasting pan, pour in ¼-½ cup of water, and arrange the potatoes around the lamb. Spoon pan juices over the potatoes, season with salt and pepper, and cover again. Roast for another 1 to 1 ½ hours, until the lamb is fall-off-the-bone tender and potatoes are golden.
📌 Pro Tip: Baste the lamb with its juices every 30 minutes for extra tenderness.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Always pat lamb shanks dry before seasoning to help the spices stick.
✔️ DO Use fresh lemon juice—bottled won’t give the same depth.
✔️ DO Baste the lamb regularly.
✔️ DO Uncover for the final 15 minutes of roasting for crispier potatoes.
❌ DO NOT Skip the garlic! It caramelizes beautifully and enhances the sauce.
Storage
Store leftovers in an airtight container for up to 4 days. Freeze cooked lamb shanks in their sauce for up to 3 months. Warm in a covered baking dish at 325°F for 20 minutes, adding a splash of broth to keep them juicy.
Recipe FAQs
To achieve tender lamb shanks, roast them at a high temperature initially to brown, then slow-cook at a lower temperature with liquids like wine and water. Covering with foil helps retain moisture.
Yes, while golden potatoes add a creamy texture, you can substitute with other types like Russet or Red potatoes. Just be mindful of cooking time, as some potatoes may cook faster or slower.
Common seasonings for lamb include Greek seasoning, oregano, parsley, and cumin, which complement the rich flavor of lamb. Adding lemon and garlic greatly enhances the taste of the dish.
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📖 Recipe
Roasted Lamb Shanks with Lemon Herbed Potatoes
Equipment
- Roasting pan
- Aluminum foil
- Knife
Ingredients
- 3 large lamb shanks
- 4 medium Yukon Gold or Russet potatoes peeled
- ¼ cup white wine Chardonnay
- 4 large lemons
- 10 cloves garlic
- ¼ cup olive oil
- ½ teaspoon cumin
- 2 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon Greek seasoning
- ¼-½ cup water
- 1 teaspoon kosher salt to taste
- ½ teaspoon pepper to taste
Instructions
- Preheat the oven to 450°F. Pat the lamb shanks dry with a paper towel. In a small bowl, mix the onion powder, Greek seasoning, cumin, salt, and pepper. Drizzle a small amount of olive oil over the lamb, then rub the dry seasoning mix evenly over each shank.
- Spread garlic cloves across the bottom of the roasting pan, then drizzle with a small amount of olive oil to prevent scorching. Place the lamb shanks on top, so the garlic is tucked beneath the meat to prevent burning. Roast uncovered for 25 minutes, until the shanks are browned and slightly crispy.
- While the shanks are roasting, combine the lemon juice, white wine, parsley, oregano, and remaining olive oil in a bowl.
- Remove the shanks from the oven and reduce the temperature to 350°F. Pour the braising liquid into the pan, along with two of the squeezed lemon rinds. Cover the pan tightly with foil and return it to the oven. Cook for 1 hour.
- While the lamb is cooking, peel and cut the potatoes into wedges. After the first hour of cooking, remove the foil and add ¼-½ cup water to the pan. Arrange the potato wedges around the edges of the pan. Use a spoon to drizzle the pan juices over the potatoes. Season generously with salt and pepper. Cover the pan again with foil and continue roasting for 1 to 1 ½ hours, or until the potatoes are fork-tender and the lamb is fall-off-the-bone tender.
- Remove the pan from the oven. Plate the lamb shanks and potatoes, then drizzle generously with the remaining pan juices. Garnish with extra parsley if desired. Serve warm.
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Karry says
This was so amazing! Entire family loved it! Thank you!
Jami Powell says
I’m so glad to hear this, Karry!