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Lamb Shanks with Sauteed Potato and Onion

Lamb Shank Recipe

This is a new recipe for me.  

I just love lamb shanks and my favorite butcher prepares them so they are very lean.  

This is a money saver because I'm not paying for extra bones and fat that you would normally have to cut off.

I used my tagine base to cook the lamb shanks in, however any shallow dish will do.  You want the heat to be able to get around the meat and vegetables.

I added in potatoes and onions just to see what would happen.  They were delicious. 

This was so simple it's almost a crime for how good they turned out.  This was a one dish recipe.  

Lamb Shanks with Sauteed Potato and Onion


  • 2 Lamb Shanks
  • 4 Small Potatoes
  • 4 Small Onions
  • 2 tsp Olive Oil
  • Pinch of Salt
  • Black Pepper
  • Water


  1. Cut up the onions and potatoes into wedges or small cubes.  Place in the base of the dish.
  2. Place the shanks on top.  
  3. Add the oil, salt, pepper and a splash of water to keep it all moist.
  4. Cook at 320o F or 160o C for about 1 hour.
  5. I set my timer for 15 minutes each time, so I could turn the meat over and mix the onions and potato around.

The temperature slow cooks the lamb shank and keeps the vegetables moist and ready for the final 15 minutes when they will crunch up.

Let the lamb rest whilst you get your plates ready to serve.

I love lamb shanks with mint jelly, however if you want a gravy, the cooking process provides enough oil and flavoring to make it easily.

The meat was so tender it was almost falling off the bone.  

Next time I'm going to add in minted peas to round out the meal.  

I think I'll also add in mushrooms to the sauteed mix adding them about 15 – 30 minutes before the end of the cooking time.



Add in spices such as cumin, coriander, saffron or a Moroccan spice mix.  Use a tagine for this and cover the dish to get the authentic taste.  

I would add in other vegetables like sweet potato, zuchini, more water and serve with couscous.


For the final 15 minutes, add in pureed tomatoes, Italian Herbs, garlic and parsley.

You could serve with pasta to soak up all the juices or a salad in summer.


Marinate the meat in garlic, mint and rosemary.

Add in more vegetables or serve with a salad.

I'm going to be testing all the variations above over the next few weeks.

What's your favorite lamb shank recipe?  Let me know in the comments below.



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{ 4 comments… add one }
  • Cath December 15, 2013, 8:18 am

    When you do meat portions such as this shank (or perhaps chicken) do you cover the dish with a lid or foil?

    • Tania Shipman December 15, 2013, 11:55 am

      Hi Cath

      Depends on the meal and how long it’s cooking for. It’s very rare for a convection oven to dry out meat. I was originally going to cover the meat with my tagine lid, however it didn’t fit in. So I left it off.

      The majority of my meals don’t get covered in foil. I usually only cover it when it has a lot of moisture that I don’t want to dry out such as a marinade or glaze.

      Hope that answers your question.
      Tania Shipman recently posted..Stop, Think, StartMy Profile

  • John Daavis January 9, 2014, 7:25 am

    Sounds delicious and mouth watering Tania.
    John Daavis recently posted..How to be Insanely ConfidentMy Profile

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