Do you also like to eat lamb? But not just at Easter, but also if it can be something special? Then I have a great recipe for you today: Easy lamb shanks with potatoes & tomatoes from the oven.
It’s like a lamb one pot dish, which is ideal to prepare because the oven does most of the work for you. While the meat is sizzling in the oven, you can take care of your guests. Or, if you want something special on the weekend, just relax until the meal is ready. Not bad either, right? 😉
The recipe is designed for 4 good eaters if you use the lamb shanks. But if you get a leg of lamb with about 1-1.5 kg, it should also be enough for up to 6 people. But I would add about 30 minutes to the cooking time for the leg of lambs. And if you have a great butcher or even a farmer’s market nearby, it’s definitely worth pre-ordering them.
But what is the difference between a lamb shank and a leg of lamb?
The lamb shank is the shank of the lamb, while the leg is the thigh. Both are usually offered with the bone and braised or fried. The lamb’s lower legs are put under a lot of strain, they put on a lot of muscle compared to the rest of the body. This makes the meat high in protein and therefore quite nutritious and, which I think is great, low in fat at the same time.
They are also relatively small, a single leg of lamb with bone usually only weighs between 300 and 500 grams. Therefore, when planning the menu, it is ideal to calculate one leg per person. For example, you can serve a delicious spinach salad as a starter. And maybe a strawberry cake for dessert? It can also easily be prepared the day before.
What core temperature should lamb shanks have?
In contrast to a rack of lamb, which should be served medium, i.e., with a core temperature of 60-62°, the lamb shanks are cooked well-done. So it should have a core temperature of about 70-72° Celsius. If you cook the lamb shanks for about 1.5 hours as indicated in the recipe, then they will be well done.
Which sides actually go with the easy lamb shanks?
Lamb is traditionally served with potatoes like a potato gratin or with beans. Here you have the advantage that these easy lamb shanks are made with a delicious herb crust made of parsley, garlic, lemon, and Parmesan. They are cooked with potatoes and melted tomatoes in a large casserole dish in the oven. But you should peel the tomatoes first.
But how do I actually peel tomatoes?
Peel the tomatoes, please? Yes, they give the whole dish a freshness that comes mainly from the acidity of the tomatoes, as the easy lamb shanks do not contain any alcohol. The skins of the tomato would only get in the way in terms of texture, simply to speak.
The easiest way to peel them is to carve a cross in the tomato and then blanch it in boiling water. Let the tomato cool down a bit, and then you can easily peel off the skin. Finished. It just sounds more complicated than it is.
The herb crust gives the lamb knuckle a very intense taste. The lemon adds freshness, while the herbs and garlic bring the right balance to the dish.
Just try it!
Which wine goes with it?
A nice, fruity Pinot Noir goes very well with lamb. Personally, I like the Pinot Noirs from New Zealand very, very much, because they taste like the perfect accompaniment to lamb. Check out Mudbrick Winery & Restaurant, that’s where I worked and fell in love with the wines.
I hope you enjoy the easy lamb shanks as much as we do! We make this recipe every year at Easter.
Easy lamb shanks
Great to make ahead!moderate
- 45 minutes
- 1 hours 30 minutes
- 2 hours 15 minutes
|800 g||waxy potatoes|
|1||bunch of flat-leaf parsley|
|1||lemon juice and zest|
|4||cloves of garlic|
|6||Tbsp olive oil|
|salt & pepper|
- ovenproof baking dish
Steps of preparation
- Rub the lamb shanks with the lemon juice
- Wash the potatoes, peel and cut into 1/2 cm slices
- Cut a cross into the tomatoes with a sharp knife and place in a colander in the sink.
- Blanch the tomatoes in boiling water, peel, quarter, and then deseed them
- Preheat the oven to 180 °C
- Grease an ovenproof casserole dish with 2 tablespoons of the olive oil and line with the potato slices
- Spread a tablespoon of the butter on top of little knobs of butter.
- Place the tomato quarters between the potato slices
- Finely chop the garlic and parsley
- Mix in the breadcrumbs and lemon zest, and set aside 1/3 of the mixture for later
- Mix the remaining mixture into a paste with 4 tablespoons of olive oil.
- Generously salt and pepper the lamb and brush the tops with the paste.
- Place the shanks on the potato slices and cook in the preheated oven for approx. 90 minutes.
- Meanwhile, mix the remaining paste with the grated Parmesan
- After about 75 minutes, increase the oven temperature to 225° and spread the Parmesan and parsley paste with the remaining butter on the lamb.
- Bake for another 15 minutes until crispy and then remove from the oven