Feast your eyes on this show-stopping dish that will take your culinary skills to new heights: Roasted Lamb Shanks with Lemon-Herbed Potatoes. This mouthwatering recipe combines tender, succulent lamb shanks with a herb-infused potato medley that is sure to impress even the most discerning palates.
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What Ingredients Will You Need?
- Lamb shanks
- Golden potatoes
- Lemons
- White wine
- Garlic
- Olive oil
- Cumin
- Greek seasoning
- Onion powder
- Oregano
- Parsley
- Salt
- Pepper
- Water
What Are Some Good Substitutions?
- Wine - I recommend a chardonnay for this dish, but any dry white wine will do just fine.
- Herbs - I use the dried variety in this dish, but fresh parsley would make a nice garnish.
What Kitchen Equipment Is Best?
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- Roasting pan
- Aluminum foil
- Knife
- Citrus squeezer
How Should You Store This?
Store in the refrigerator in an airtight container for 2-3 days.
This dish is not freezer-friendly.
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Need Something To Pair This With?
- Try this Greek inspired Halloumi Side Salad.
- You may also like this Saganaki Cheese Appetizer.
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Frequently Asked Questions
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.
📖 Recipe
Roasted Lamb Shanks with Lemon Herbed Potatoes
Equipment
- Roasting pan
- Aluminum foil
Ingredients
- 3 qty Lamb shank
- 4 medium Golden potatoes (peeled)
- ¼ cup White wine
- 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
- ½ teaspoon Salt (or to taste)
- 1 teaspoon Pepper (or to taste)
Instructions
- Preheat oven to 450 degrees.
- Dry all lamb shanks with paper towel and then mix onion powder, greek seasoning, cumin, salt, and pepper into a bowl. Drizzle a little olive oil to lightly coat the top of shanks and then rub on the dry seasoning.
- Lay garlic on a roasting pan and then lay the seasoned shanks on top. Roast at 450 degrees for 25 minutes or until browned. Prepare remaining wet/dry ingredients while shanks are cooking by mixing the lemon, wine, parsley, oregano, and olive oil together.
- Remove shanks from the oven and reduce the temperature to 350 degrees. Pour wet ingredients into pan along with two of the leftover lemon rinds. Cover with foil and cook for 1 hour. While shanks are cooking, prepare potatoes by peeling them and cutting them into wedges.
- Remove foil and add ¼-1/2 cup water. Arrange wedged potatoes around the outer edges of the pan. Use a spoon to drizzle pan juices over the top and generously season potatoes with salt and pepper. Cover roasting pan again with foil and cook for an addition 1 to 1 ½ hours, or until potatoes are tender and meat pulls easily from the bone.
- Remove pan. Plate shanks and potatoes then drizzle with leftover juices. Garnish with more parsley if desired.
Nutrition
Important Food Safety Tips
Cook beef, pork, veal & lamb steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Karry
This was so amazing! Entire family loved it! Thank you!
Jami Powell
I’m so glad to hear this, Karry!