Baked Lamb Shank Recipe
Red meat lovers often place roast lamb shank at the very center of the table for special occasions or crowded gatherings. Even though the cooking time may seem long, it’s actually a very practical recipe. The prep takes only a few minutes, and after that, everything is left to the oven. And the result is the kind of meat that falls off the bone, while the outside turns beautifully browned and irresistibly crispy.
One of the best things about this recipe is how simple ingredients can create an incredible depth of flavor. The lamb’s natural aroma is balanced with a small amount of seasoning. Dried thyme and rosemary are sprinkled around the meat, and as they roast, they perfume the entire lamb with flavor and fragrance. Since they don’t touch the meat directly, they don’t burn, which eliminates any risk of bitterness in the final taste.
Thanks to the low and slow cooking method, the lamb becomes so tender that it pulls apart into strands. Wrapping it tightly in parchment paper helps trap the steam inside and allows the meat to cook in its own juices and aroma. Covering it with another baking tray on top keeps the oven temperature more stable, creating a more even cooking environment.
Adding the potatoes is also very easy. Once the meat is done, they roast in the same oven, in the same rich flavor environment, and brown beautifully in a short time. They become a perfect side dish next to the lamb. If you like, you can also add other vegetables such as carrots or pearl onions to enrich the recipe. And if you’d rather serve it with rice instead of vegetables, you can cook it the same way as in lamb kapama or oven-roasted lamb leg recipes.
Although the recipe uses dried herbs, you can also use fresh rosemary or thyme if you prefer.
This is a must-add recipe for anyone who loves oven dishes but doesn’t want to spend too much time in the kitchen. It’s absolutely possible to get maximum flavor with minimal ingredients. And the delicious aromas filling your kitchen are an extra bonus.
Enjoy the recipe...
Ingredients
- 1 lamb shank (1 kg),
- 4 medium potatoes,
- 1 teaspoon dried thyme,
- 1 teaspoon rosemary,
- 2 tablespoons olive oil,
- Salt.
Preparation
- Place the lamb shank on two sheets of parchment paper,
- Sprinkle salt over it,
- Sprinkle thyme and rosemary around it,
- Wrap it tightly in the parchment paper so no air can get in, and place it in a baking tray,
- Cover it with another baking tray and bake in a preheated 170°C oven for 3 hours,
- Slice the potatoes into wedges and toss with olive oil and salt,
- Remove the lamb from the oven and transfer it to a baking tray lined with parchment paper,
- Spread the potatoes around it,
- Return to the oven and bake until the potatoes are browned to your liking (If you don’t want the lamb to dry out too much at this stage, you can cover it).
Enjoy!