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One-pan lamb shanks with lemon potatoes
One-pan lamb shanks with lemon potatoes
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Tender slow-cooked lamb shanks with zesty lemon potatoes, juicy tomatoes, and crisp green beans for a flavorful dish with minimal effort.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 20.00 ml chopped fresh rosemary
  • 1.25 gm mild paprika
  • 4 lamb shanks
  • 131.25 gm lemon juice
  • 255.00 gm chicken stock
  • 1 tsp dried oregano
  • Extra 2 garlic cloves, sliced
  • 1kg red potatoes, unpeeled, thickly sliced
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 2 x 200g punnets truss cherry tomatoes
  • 100g green beans, trimmed
  • 125.00 ml roasted peppers, drained
  • 40.00 ml chopped fresh flat-leaf parsley
  • 2 tsp lemon zest
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a large bowl, mix together oil, rosemary, crushed garlic, and paprika. Season with salt and pepper, then add the lamb shanks and coat them with the mixture.
  • In a large bowl, mix together lemon juice, stock, tomato paste, oregano, and extra sliced garlic. Season with salt and pepper. Add potato, bay leaves, and cinnamon, then stir well to combine. Transfer the mixture to a large roasting pan and nestle the lamb shanks into the potato mixture. Cover tightly with foil and bake for 3 hours.
  • Uncover the dish and generously sprinkle with fresh tomatoes, beans, and vibrant peppers. Return to the oven, uncovered, and bake for an additional 30 minutes, or until the lamb is perfectly tender.
  • Garnish with fresh parsley and lemon zest, then serve.

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