Garlic Lamb Shank With Potatoes

  • Difficulty: Medium
  • one hour and 15 minutes
  • 8 servings

When talking about “lamb” we’re thinking about moist, well flavored, savory meat. Pair it with potatoes and cover both with an acidic and slightly hot garlic and lemon sauce. Cooking them together lends potatoes some of the lamb aromas, making them an irresistible roast combo. Feel free to serve this on a bed of refreshing greens.

Ingredients Needed for Garlic Lamb Shank With Potatoes

    For the garlic sauce:

    7 garlic cloves
    1 tablespoon lemon zest
    1 tablespoon dried oregano
    ¼ cup lemon juice
    ¼ cup olive oil

    For cooking the lamb:

    vegetable oil
    5 pounds of bone-in lamb shank
    8 medium-sized potatoes

    For the tomato sauce:

    1 cup canned tomatoes
    1 ounce black olives

How to Make Garlic Lamb Shank With Potatoes

  1. For the garlic sauce:

    Add the garlic, lemon zest, oregano, lemon juice, and olive oil to a grinding mortar. Season with salt and pepper and grind. Set aside.

  2. For cooking the lamb:

    Drizzle a baking tray with vegetable oil and place the lamb shank on it.

  3. Score the meat using a bigger knife, then cover it with garlic sauce. When doing this try to fill the cuts with some of the sauce (save some for the potatoes, too).
  4. Fill the empty spaces in the tray with the quartered potatoes and cover them with the remaining garlic sauce. Roast for 60 minutes at 425⁰F/220⁰C.
  5. For the tomato sauce:

    Heat a skillet over low heat, add the canned tomatoes and black olives. Stir for 30 seconds then remove from heat.

  6. Serve the lamb and the potatoes on a tray together with a bowl of tomato sauce.

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