Lamb Shank with Roasted Potatoes

A slowly roasted lamb shank with potatoes is the kind of meal that transforms a chilly night into something memorable It is rich aromatic comfort food thanks to tender meat and golden potatoes infused with rosemary and white wine I find myself making this dish for both family gatherings and quiet evenings when I crave something hearty that does not require fancy ingredients

I first tried this method after a long autumn day and my guests went back for seconds and thirds The leftovers are just as good if not better

Ingredients

• Lamb shank: about two pounds look for meaty pieces with some marbling for the best texture
• Potatoes: three medium waxy potatoes roast well and soak up flavor Yukon Golds work beautifully go for ones with firm skins and no soft spots
• Onion: half medium one for mellow sweetness and balance choose one that is heavy with even coloring
• Rosemary: one fresh sprig or a generous scattering of the leaves brings an earthy aroma and makes lamb sing always go with fresh over dried for best results
• White wine: one glass adds acidity and helps create a rich roasting liquid use a wine you would enjoy drinking
• Olive oil: two tablespoons helps create a crisp crust and adds depth use cold pressed extra virgin if possible
• Salt: to taste brings all the flavors into balance sea salt or kosher salt will season evenly
• Pepper: to taste freshly cracked black pepper is best and adds a gentle warmth

Step by Step Instructions

Prepare the Lamb:

Pat the lamb shank dry with a paper towel and make shallow cuts on the surface This allows seasonings to penetrate deep into the meat Season well with salt and pepper

Start the Roast:

Place the seasoned lamb into a roasting pan Drizzle with half the olive oil and add half a glass of water Scatter rosemary leaves over the top Slide into a preheated oven at 350 degrees Fahrenheit and roast for thirty minutes This initial roasting seals in juices

Prep the Vegetables:

While the lamb starts roasting peel the potatoes and slice them into medium thick rounds Peel and slice the onion Toss both with a light sprinkle of salt and pepper and a drizzle of olive oil This ensures every bite is seasoned and caramelized

Build the Roasting Pan:

After thirty minutes remove the pan flip the lamb shank and nestle the potatoes and onions around it Drizzle on the rest of the olive oil and lay the whole rosemary sprig on top Pour the glass of white wine over everything The wine will steam flavors into the meat as it roasts

Finish Roasting and Serve:

Return the pan to the oven Roast for another forty minutes until the lamb is fork tender and the potatoes are golden Check for doneness by piercing the lamb with a fork It should give easily Serve the lamb whole or slice it up Plate with the luscious potatoes roasted onions and a final flourish of fresh rosemary

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Every time I make this I am reminded how rosemary and lamb are such an incredible combination The scent of rosemary always makes me think of Sunday dinners and lively conversation at the family table

Storage Tips

Cool leftovers to room temperature before placing them in an airtight container Refrigerate for up to three days To reheat add a splash of water and cover loosely with foil before warming in the oven at 325 degrees Fahrenheit This keeps the meat moist and the potatoes from drying

Ingredient Substitutions

If you do not have lamb shank substitute bone in beef short ribs for a different but still rich flavor For wine free meals use low sodium chicken or vegetable broth instead Red onion can replace white for extra sweetness If you only have dried rosemary crush it between your fingers to release more aroma and halve the amount

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Serving Suggestions

Pair the dish with a simple green salad dressed in lemon vinaigrette and a side of crusty bread for soaking up pan juices For a festive touch serve with roasted carrots or parsnips and garnish the plates with extra rosemary or parsley

Cultural and Historical Context

Lamb shank with potatoes is classic comfort food across Europe and the Mediterranean Slow roasting tough cuts with root vegetables stretches a humble ingredient into a feast This dish draws on those traditions of patience and frugal luxury turning inexpensive cuts and simple staples into a meal fit for any celebration

Common Recipe Questions

→ How do you achieve tender lamb shank?

Sear and slow-roast the lamb shank, using low heat and allowing time for the meat to become fork-tender.

→ What type of potatoes work best?

Medium-starch potatoes like Yukon Gold or white potatoes roast well, holding shape and developing a golden exterior.

→ Can I substitute the white wine?

Yes, you can use low-sodium broth or a splash of apple juice for added moisture if you prefer to skip the wine.

→ How do I ensure the vegetables are cooked through?

Add potatoes and onions halfway through roasting, allowing enough time for them to soften and caramelize in the pan juices.

→ What herbs pair best with lamb shank?

Rosemary is classic, but thyme, oregano, or even a sprinkle of parsley can complement the meat's flavor well.

→ Is this dish suitable for gluten-free diets?

Yes, all listed ingredients are naturally gluten free—just verify any substitutions or additions you choose to use.