Greek Lamb Shanks & Lemon Potatoes

Close-up of roasted lamb shanks garnished with fresh herbs and cherry tomatoes, served in a white rectangular dish. The meat appears tender and well-seasoned.

Greek Lamb Shanks & Lemon Potatoes

🍋 This fall-off-the-bone Greek lamb shank recipe with Lemon Potatoes will transport you straight to the Mediterranean! Tender meat and garlic-infused potatoes roasted in a bright lemony sauce – impressive enough for guests but simple enough for Sunday dinner.

Course Main Course

Cuisine Greek

Keyword lamb

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings -5 lamb shanks

Calories 642kcal

Author Maria Koutsogiannis

Ingredients

For the lamb shanks

4-5 lamb shanks
3 large garlic cloves, quartered
2-3 sprigs of fresh rosemary
kosher salt and ground pepper

For the Greek lemon sauce

3 lemons, juiced
1/3 cup extra virgin olive oil
1 1/2 tbsp yellow mustard
2 tsp kosher salt
1 tsp ground pepper
1 1/2 tbsp dried oregano
2 1/2 tsp garlic powder
1 tbsp chicken stock paste
2 1/4 cups water plus 1 cup more if needed

For the potatoes

5 medium yellow potatoes, peeled and cut into wedges then quartered (1 - 1 1/2 inch pieces)
10 small garlic cloves, smashed

For serving

fresh baby tomatoes and fresh mint for garnish
tzatziki sauce (use our tzatziki recipe)

Instructions

Preheat the oven to 350F.
In a medium bowl, whisk together the sauce ingredients: juice of 3 lemons 1/2 cup olive oil, 1 1/2 tbsp yellow mustard, 2 tsp salt, 1 tsp pepper, 1 1/2 tbsp dried oregano, 2 1/2 tsp garlic powder, 1 tbsp chicken stock paste and 2 cups water. Set aside.
On a plate pat the lamb shanks dry with a paper towel. Season both sides generously with salt and pepper.
Place the lamb shanks in the large baking dish. Pierce each of the lamb shanks 3-4 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut.
Add the cut potatoes and lamb to a large baking dish.
Add 10 smashed cloves of garlic to the dish and pour the sauce all over, tossing to coat everything well.
Cover the lamb shanks with a piece of parchment paper and then cover the entire baking dish with foil and place into the preheated oven. Bake for 2 hours on the middle oven rack check at the 1 hour mark and add 1 more cup water if the sauce level is getting low.
After 2 hours, remove the baking dish from the oven and remove the foil and parchment paper. Spoon some of the pan sauce over the top of the lamb shanks.
Place back in the oven uncovered and cook until the potatoes are fork tender and the lamb has browned nicely and is falling off the bone, about 30-45 more minutes. Check at the 30 minute mark as some ovens are hotter than others.
Optional: brown the lamb a bit more on a low broil once done cooking if desired.
Serve potatoes with a lamb shank and spoon over any sauces leftover from the baking dish.
Garnish with fresh baby tomatoes and mint if desired.
Pair with our Tzatziki Sauce and Simple Greek Salad for the ultimate Greek plate!

Video

Notes

Pair with our Tzatziki Sauce and Simple Greek Salad for the ultimate Greek plate!
If you love this recipe try our Greek Roasted Leg of Lamb with Lemon Potatoes

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