Recipe updates coming soon!
- Lamb shanks
- Golden potatoes
- White wine
- Olive oil
- Greek seasoning
- Onion powder
- 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.
More Recipes You'll Love
Have leftover ingredients?
In the mood for a similar dish?
More dinner recipes you will love:
Roasted Lamb Shanks with Lemon Herbed PotatoesSave Recipe Saved Recipe!
- 3 qty lamb shanks
- 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
- ½ teaspoon Salt (or to taste)
- 1 teaspoon Pepper (or to taste)
- ¼-½ cup water
- 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.
Cook beef, pork, veal & lamb steaks, chops, 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.