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Oven-baked lamb shank and potatoes are the kind of cozy comfort food that really makes a chilly day bright. Tender meat, golden potatoes, and plenty of rosemary and white wine fill the air with a mouthwatering smell. This is the kind of meal I whip up when I want something filling but don’t want to fuss over a long grocery list, whether it’s a family get-together or just a night in.
The first time I gave this a shot was one blustery fall evening—everyone who was over couldn’t stop piling more on their plates. Somehow the leftovers taste even better the next day.
Tasty Ingredients
- Olive oil: Two tablespoons is plenty for crispy edges and deeper flavor—go for the extra virgin stuff if you can.
- Pepper: Add as much as you like. Freshly ground gives a little kick.
- Salt: Sprinkle on to pull all the flavors together. Sea or kosher salts work great.
- White wine: A glass for some zing and to help make things extra juicy. Only cook with the kind you’d want to drink.
- Rosemary: Grab a fresh sprig or plenty of leaves for that woodsy perfume—fresh is worth it, trust me.
- Onion: Half a medium one—sweetens everything up and makes the meat shine. Pick a nice, heavy one without bruises.
- Potatoes: Three medium waxier potatoes (like Yukon Gold)—they get tender and soak up all those flavors. Make sure they’re firm and not mushy.
- Lamb shank: About two pounds—look for a piece with some fat running through for extra richness.
Easy-To-Follow Directions
- Finish Roasting and Serve:
- Slide the pan back into the oven and keep roasting for forty more minutes until the lamb is fall-apart tender and potatoes are crispy around the edges. Stick a fork in the lamb to check—it should pull apart easily. Dish up whole or slice, ladle on potatoes and onions, and don’t forget some fresh rosemary before eating.
- Build the Roasting Pan:
- Once the first roast is done, pull out the pan, flip that lamb, and tuck potatoes and onions all around. Add the rest of the olive oil and put the big sprig of rosemary on top. Pour in the wine—it’ll steam everything as it cooks.
- Prep the Vegetables:
- As the lamb starts off, peel and slice the potatoes into thick rounds. Do the same with the onion. Toss the lot with olive oil, salt, and pepper so they get a boost of flavor and caramelize well.
- Start the Roast:
- Lay the lamb in your roasting pan, top with some olive oil, and add a splash of water. Toss on the rosemary and put everything in a 350 degree (Fahrenheit) oven for half an hour. This step really locks in flavor.
- Prepare the Lamb:
- Pat your lamb dry so it browns well, then cut a few shallow slits in the outside so those seasonings soak in. Rub all over with salt and pepper.
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I’m always reminded how well rosemary and lamb work together every single time I make this. That piney herbal smell always takes me back to family dinners packed with laughter and good food.
Leftover Tips
Let everything cool down before sealing up leftovers in a container. Stash in the fridge for up to three days. When you’re ready to warm it up, add a splash of water and cover loosely with foil—throw it back in the oven at 325 so things stay juicy and potatoes don’t dry out.
Swaps if Needed
No lamb shank handy? Try bone-in beef short ribs for a similar treat. Want it without wine? Use low salt chicken or veggie broth. If all you’ve got is a red onion, go ahead—that’ll bring a bit more sweetness. For dry rosemary, just crush it up and use about half the amount.
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Serving Ideas
This goes great with a green salad drizzled with some lemony dressing. Add crusty bread to soak up every last bit of that sauce. Want to make it special? Roasted carrots or parsnips are perfect sides, and throw on some extra rosemary or parsley for color.
A Bit of Background
Lamb shank and potatoes are a warm-weather staple all over the Mediterranean and Europe. Slow-cooking these cheap cuts with root veggies has always been a clever way to stretch what you have into something rocking. That’s where this dish comes from—simple stuff done right for a meal that feels like a celebration.
Frequently Asked Questions About Recipes
- → What's the secret to really soft lamb shank?
Start by browning the meat, then let it roast low and slow so it ends up tender enough to cut with a fork.
- → Which potatoes give the best result?
Go for Yukon Gold or any white potato that isn't super waxy—they crisp up nicely and don't fall apart.
- → Is it okay to use something else instead of white wine?
Totally—swap in some chicken broth or even a bit of apple juice if you don't want to use wine.
- → How do you make sure all the veggies get cooked through?
Drop in the potatoes and onions when the lamb is halfway done so they get just the right amount of roasted and soft.
- → What herbs work best with lamb shank?
Rosemary's a favorite, but try tossing in thyme, oregano, or parsley if that's what you like.
- → Can folks eating gluten-free dig in?
Yep, all the main stuff is gluten free—just double-check anything you swap in to be sure.