Name: Lamb Shanks and Potatoes
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mediterranean
Ingredients: 4 lamb shanks; 2 lbs potatoes, peeled and cubed; 2 tablespoons olive oil; 4 cloves garlic, minced; 2 sprigs rosemary; Salt, to taste; Black pepper, to taste; 2 cups vegetable broth

Jump to Recipe

Lamb shanks and potatoes is a hearty dish that warms you up from the inside out. This comforting meal is perfect for the colder months or any time you crave something filling and flavorful. With tender lamb that falls off the bone and tasty potatoes, this recipe is sure to become a favorite at your table.

Why Make This Recipe

Making lamb shanks and potatoes is a great choice for several reasons. First, it is a one-pot meal that simplifies cooking and clean-up. Second, the long cooking time allows the flavors to blend beautifully, resulting in tender meat and deliciously seasoned potatoes. Finally, it is a satisfying dish that impresses family and friends, making it ideal for special occasions or cozy dinners at home.

How to Make Lamb Shanks and Potatoes

Ingredients

Lamb shanks
Potatoes
Olive oil
Garlic
Rosemary
Salt
Black pepper
Vegetable broth

Directions

Preheat the oven to 350°F (175°C).
Season the lamb shanks with salt and black pepper.
In a large oven-safe pot, heat olive oil over medium heat.
Brown the lamb shanks on all sides.
Remove the shanks from the pot and sauté garlic until fragrant.
Add the potatoes, rosemary, and vegetable broth to the pot.
Return the lamb shanks to the pot, cover it, and transfer it to the oven.
Bake for about 2 hours or until the lamb is tender.
Serve hot.

How to Serve Lamb Shanks and Potatoes

Serve the lamb shanks and potatoes hot from the oven. You can place each lamb shank on a plate with a generous scoop of potatoes and some of the cooking juices. This dish pairs nicely with a fresh green salad or some crusty bread to soak up the sauce.

How to Store Lamb Shanks and Potatoes

To store leftovers, let the dish cool completely. Then, place it in an airtight container and store it in the refrigerator for up to three days. You can also freeze the dish for longer storage. Just make sure to use a freezer-safe container, and it will last for up to three months. Thaw in the fridge before reheating.

Tips to Make Lamb Shanks and Potatoes

For extra flavor, you can marinate the lamb shanks in herbs and olive oil overnight before cooking.
If you like a thicker sauce, you can remove the lid during the last 20 minutes of baking to let the sauce reduce.
Feel free to add other vegetables, such as carrots or celery, for more depth and variety in the dish.

Variations

You can customize this recipe by using different herbs or spices to suit your taste. For a more Mediterranean flavor, consider adding olives or sun-dried tomatoes. Alternatively, you can use different meats, such as beef shanks, for a different twist.

FAQs

Q: Can I use boneless lamb instead of shanks?
A: Yes, you can use boneless lamb, but cooking times may vary. Be sure to check for tenderness.

Q: What can I serve with lamb shanks and potatoes?
A: This dish goes well with a simple green salad, steamed vegetables, or crusty bread to soak up the juices.

Q: Can I make this dish in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the lamb shanks first, then transfer everything into the slow cooker and cook on low for 6-8 hours until the meat is tender.