Lamb Shank with Roasted Potatoes (Print-Friendly Version)
Lamb shank with golden roasted potatoes and rosemary for a comforting, satisfying dinner experience.
# What You'll Need:
→ Main
01 -
900 g lamb shank
02 -
3 medium potatoes
03 -
0.5 onion
04 -
1 sprig fresh rosemary
05 -
180 ml dry white wine
06 -
2 tablespoons olive oil
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat the oven to 180°C. Pat lamb shank dry and score shallow incisions across the surface. Season generously with salt and freshly ground black pepper.
02 -
Place lamb shank into a roasting pan. Drizzle with 2 tablespoons olive oil and pour 120 ml water into the pan. Scatter rosemary leaves over lamb and roast for 30 minutes.
03 -
While lamb roasts, peel potatoes and cut into 1 cm-thick rounds. Peel and slice half an onion thinly. Toss vegetables with salt and pepper.
04 -
After 30 minutes of roasting, turn the lamb over. Add sliced potatoes and onions to the pan. Drizzle with a little additional olive oil, lay the rosemary sprig on top, and pour 180 ml white wine evenly over contents.
05 -
Continue roasting for approximately 40 minutes or until lamb is fork-tender and potatoes are golden. Serve lamb whole or sliced with roasted potatoes and onions, garnished with extra rosemary if desired.
# Additional Tips:
01 -
Use fresh rosemary for the most aromatic results.
02 -
Seasoning quantities can be adjusted to individual preference.