Roasted Lamb Shanks with Lemon Herbed Potatoes
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.
Servings: 6
Calories: 204kcal
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.
Nutrition
Calories: 204kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.3mg | Sodium: 593mg | Potassium: 626mg | Fiber: 5g | Sugar: 3g | Vitamin A: 42IU | Vitamin C: 62mg | Calcium: 65mg | Iron: 2mg
