Roasted Lamb Shanks
This easy Roasted Lamb Shanks recipe features lamb shanks rubbed with garlic, herbs and roasted in a dry white wine. And, it’s so easy to make that it makes a great dinner for two on a night such as Valentines or a Wedding Anniversary.
- 2 New Zealand Lamb Shanks
- 1 medium red onion
- 3 medium potatoes
- 2 tbsp olive oil
- 1 clove of garlic
- 1 tbsp salt
- ½ tsp pepper
- 1 tbsp thyme
- 2 sprigs rosemary
- ½ cups dry white wine or apple cider vinegar if on Whole30
Heat oven to 350°F. Cover the bottom of a large dutch oven with the sliced red onion.
Place the lamb shanks in the dutch oven (roasting pan) and pour the white wine (substitute apple cider vinegar if on Whole30) over the lamb. Rub the olive oil, garlic, salt and herbs over them. Massage them into the lamb shanks.
Place in the oven, covered, for about one hour. Cut the potatoes in about 2 x 2" cubes, set aside.
Add the potatoes once a fork inserted into the meat comes out fairly easily. About 60 to 90 minutes. Ensure that the potatoes are laying flat on the bottom of the pan and not on the lamb.
Continue to cook, uncovered for about another 45 to 60 minutes until the meat is tender and easily comes apart from the bone using a fork. If the surface of the meat is getting dark, cover lightly with foil. Once done, remove from the oven and let rest for about 10 minutes before serving.
Serving: 1g | Calories: 648kcal | Carbohydrates: 64g | Protein: 32g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 90mg | Sodium: 3584mg | Fiber: 8g | Sugar: 6g