Easy lamb shanks with herb crust
Great to make ahead!
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 4 lamb shanks
- 800 g waxy potatoes
- 600 g tomatoes
- 1 bunch of flat-leaf parsley
- 1 lemon juice and zest
- 60 g Parmesan
- 4 Tbsp breadcrumbs
- 4 cloves of garlic
- 6 Tbsp olive oil
- 2 Tbsp butter
- salt & pepper
Instructions
- 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
- Enjoy!
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.