Lamb Shank with roasted Potatoes

Dec 14, 2024
3 min read

## Lamb Shank with Roasted Potatoes Recipe

Lamb Shank with roasted Potatoes

Roast lamb paired with roasted potatoes is a perfect combination for festive occasions or when hosting special guests. I consistently prepare this dish using the following recipe.

roasted-potatoes — Lamb Shank with roasted Potatoes

Ingredients: simple, total time: 3h, 6 serving

1 piece of lamb shank/ 3.5 kg
1 small piece lamb ribs
1.5 Tbsp salt
150 ml sunflower oil
1 full Tbsp sage
1/2 Tbsp rosemary
5-6 cloves of garlic / cut into leaves
300 ml water for later

For Potatoes:

1. 5 kg red potatoes/ cut into rings
1 big onion/ cut into thin ribs
4-5 Tbsp sunflower oil
1/2 tsp red ground pepper
1 tsp dry spice/ Vegeta
salt and pepper to taste

lamb-shank-with-roasted-potatoes — **Lamb Shank with roasted Potatoes**

Preparation:

For optimal flavor and tenderness, it is recommended to marinate lamb 2–3 days prior to cooking. This process enhances the aroma and ensures the meat remains soft and juicy.
The ingredients required for the marinade include: oil, salt, sage, rosemary, and garlic.
Begin by coating the lamb shank and ribs with oil, ensuring it is well rubbed into the meat. Generously apply salt, ensuring even coverage. Next, evenly sprinkle sage and rosemary, rubbing them into the meat thoroughly.
Place the meat pieces into a large, round baking dish.
Make incisions in the meat and insert garlic slices into each cut, using as much garlic as desired.
Cover with plastic wrap and refrigerate for 2–3 days.
This completes the initial preparation phase.
After marinating, add approximately 100 ml of oil and 170 ml of water to the baking dish containing the lamb.
Preheat the oven to 250 °C for about 10 minutes.
Cover the lamb with aluminum foil and reduce the oven temperature to 220 °C.
Bake the lamb for approximately 60 minutes on each side, adding water as necessary. Continue baking for a total of 2 hours, keeping it covered with aluminum foil.
In the final hour of roasting, lower the temperature to 180 °C, remove the aluminum foil, and baste the meat every 15 minutes. Bake each side for about 30 minutes.
For a lamb weighing 3.5 kg, the roasting time is approximately 3 hours.
If the meat piece is larger or tougher, extend the baking time accordingly.
During the final stages, prepare the potatoes.
Slice the potatoes into rings, then boil them in salted water for about 25 minutes.
Drain the potatoes thoroughly and let them rest in a colander.
Sauté sliced onions in hot oil until they become soft and golden.
Add 1/2 teaspoon of red pepper, stirring well for a few minutes.
Incorporate the drained potatoes, seasoning with Vegeta, salt, and black pepper to taste. Stir well, cover the pan, and cook for about 20 minutes, stirring occasionally every 10–12 minutes. Do not add water.
Once the lamb is cooked, transfer it to a decorative tray.
Move the potatoes to the baking dish used for the lamb, mix them with the remaining juices, and return them to the oven at 180 °C for an additional 15–20 minutes, adding water as needed.
The dish is now ready to serve. Present the lamb warm, accompanied by lamb broth and beetroot salad.

Buon appetito!

NOTE:

Lamb broth recipe or lamb white soup.
For an alternative lamb broth recipe, see here.
If you prefer to avoid preparing potatoes separately, you can add them to the lamb after 2.5 hours of roasting, along with a few carrots and halved onions.
Alternatively, instead of roasted potatoes, you can prepare baked potatoes. Simply cut them and roast them with the lamb during the last hour, adding a little water and stirring as necessary.
You may choose to skip the step of adding potatoes to the lamb sauce if you prefer not to combine them. Personally, I find this method appealing as the potatoes absorb the lamb's aroma, resulting in a soft and flavorful dish, ideal for those who appreciate the scent of lamb.
Any remaining food should be stored cold, covered, or placed on the terrace if it is winter.