Description
Lamb shank slow-cooked with roasted potatoes for a cozy meal.
Ingredients
Scale
- 2 pounds lamb shank
- 3 medium potatoes
- ½ onion
- 1 sprig rosemary
- 1 glass white wine
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 350°F (180°C). Pat the lamb shank dry and make shallow cuts on the surface. Season with salt and pepper.
- Place the lamb shank in a roasting pan. Drizzle with olive oil and add half a glass of water. Sprinkle rosemary leaves on top and roast for 30 minutes.
- Peel and slice the potatoes into medium-thick rounds. Peel and slice the onion. Season the vegetables with salt and pepper.
- After 30 minutes, flip the lamb shank and add the potatoes and onions to the pan. Drizzle with olive oil, place the rosemary sprig on top, and pour the white wine over everything.
- Return the pan to the oven and roast for another 40 minutes, checking for doneness before serving.
- Serve the lamb whole or sliced, with the roasted potatoes and onions. Garnish with fresh rosemary and serve hot.
Notes
- Adjust seasoning to your taste.
- Use fresh rosemary for better flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg