Lamb Shank Roasted Potatoes (Printer-Friendly Layout)
Tender lamb shank and crispy potatoes flavored with rosemary—a real comfort for your dinner table.
# Ingredients You'll Need:
→ Main
01 -
Salt and cracked black pepper, as much as you like
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180 ml crisp dry white wine
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3 average-sized potatoes
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Olive oil, 2 hearty tablespoons
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One fresh rosemary sprig
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Half an onion
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900 g lamb shank
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Freshly ground black pepper, sprinkle to taste
# Step-by-Step Instructions:
01 -
Switch your oven on to 180°C. Dry off the lamb shank and lightly cut across it a few times. Rub on plenty of salt and black pepper.
02 -
Toss the lamb into the roasting pan. Splash over the olive oil and pour in 120 ml water. Sprinkle the rosemary leaves all around and bake for 30 minutes.
03 -
Chop your potatoes into thick, 1 cm slices after peeling. Slice up half the onion. Mix both with a good amount of salt and pepper.
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Flip the lamb after its first 30 minutes. Throw in the potato and onion slices. Drizzle on extra olive oil, lay the rosemary sprig up top, and pour the dry white wine all over.
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Let everything cook about 40 more minutes. The lamb should be easy to pull apart and the potatoes browned. Serve it up whole or sliced, with your golden potatoes and onions on the side. Toss on more rosemary if you want.
# Extra Tips and Tricks:
01 -
Fresh rosemary gives you the punchiest aroma.
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Season everything just how you like it.