ROASTED LAMB SHANKS
Yield:
4-6
Lamb shanks are very moist, flavorful and an affordable cut of meat. They're perfect for entertaining a larger crowd since no carving or slicing in necessary. Roasting really makes things super simple. Here's what you will need to create this deliciousness at home:
Ingredients
- 8 lamb shanks, rinsed and dried
- 16-20 garlic cloves, peeled
- salt and black pepper, to taste
- For the dry spices:
- 2 teaspoons granulated onion powder, or more
- 1 teaspoon cumin powder
- 1/4 teaspoon crushed red pepper flakes
For the Marinade:
- 8 ounces lemon juice, freshly squeezed
- 1/2 cup olive oil, plus a little more
- 1 heaping tablespoon dried oregano
- 1 cup of water
Instructions
- Preheat oven to 450 °F, 230 °C.
- Spread the garlic cloves on the bottom of the roasting pan to create a bed for the lamb shanks.
- Place the lamb shanks on top of the garlic. Drizzle some olive oil over them. Season with salt and black pepper on both sides.
- Combine all of the dry spices together and mix. Sprinkle both sides of the lamb shanks with the spices.
- Place in the preheated oven uncovered for 30-35 minutes until the lamb gets a nice brownish color.
- Reduce the oven temperature to 350 °F, 180 °C.
- Remove the lamb from the oven.
- Mix the olive oil with the lemon juice and oregano. Pour over the lamb with a cup of water. Place a piece of parchment paper over the lamb and aluminum foil on top of that to seal.
- Roast for 2 and 1/2 hours or until the meat is very soft and falling off the bone.
- Serve with Mediterranean Rice Pilaf, Roasted potatoes, or your favorite sides. Enjoy!
You are saying 8 ounces of lemon juice, it’s a Cup.. in your recipe for Ladolemon you say 1/4 cup….. I think the 8 ounces here is an error
This is still considered ladolemono. Since we’re making a big batch of lamb shanks, 8 ounces of lemon juice will be needed. Hope that helps.
Made this last night exactly as you said. Was wonderful everyone loved it.
Thanks.
Hi Dimitra, really nice recipe! I tried it but then the garlic and spices got burnt while roasting in the pan for 30-35 minutes at 450 F. What could possibly go wrong in my case? Please let me know as I’d like to give it a shot again. I don’t want to burn the garlic and spices again. Your suggestions would be great! Looking forward to hearing from you.
Hi Ryan,
I’m so sorry about that. The only thing that I can think of is that maybe your oven’s heat comes from the bottom element and caused the garlic to burn. Did you roast it on the bottom rack?
For next time, I suggest, browning the meat on a higher rack. Add the garlic after the meat is browned along with the spices. Hope this helps. All the best, Dimitra
I love your recipe dear God bless you and your family
I made this for Easter dinner and decided to add beef short ribs. The shanks and beef ribs were delicious! I was amazed! So in a couple of weeks, I’m having a dinner party and am thinking about using this recipe with beef short ribs only. What do you think about using this recipe for beef only?
Hi Corrine,
This recipe would work perfectly with beef. Let me know what you think after it’s made. All the best! Dimitra
Great recipe! I’ve made it 2x already and I keep getting requests to make it for gatherings. Amazing 😉
Hi Dimitra 3-14-20
Made this Lamb Shank recipe today. Results: PERFECT. After I finished cooking I used the juices and garlic cloves to mix with brown rice, Great flavor! Keep the lamb recipes coming. Love your channel.
Hi Dimitra 20-4-20
I just watch your recipe for lamp shark , have never cook lamp shark cause i don’t have aclue watching you on ytube going to give it a go and will let you know how i get on . thanks for shearing your cooking
Love your cooking and style.
I made this tonight and it came out perfectly! I’ve never cooked lamb before and was a little nervous, so if I can do it anyone can 🙂 It’s just my husband and I so we only cooked one shank – we halved the rub/marinade ingredients but didn’t stress out too much about conversions and it worked just fine. So tasty, I can’t wait to make this again. Thanks for the awesome recipe!
Oh my, this is a delicious, easy and succulent! I made 4 shanks and gave 2 to neighbors during this lockdown situation. They each asked for the recipe. It’s a keeper! Thank you. I look firward to making mire of your recipes.
Wow! Really amazing. This was my first time cooking lamb shank and it turned out fantastic. Served with lemon potatoes and sautéed spinach. So easy!
This was so incredibly delicious and so easy! The only change I made was I added quartered Yukon gold potatoes to the bottom of the baking dish about an hour before the shanks were to be done. The potatoes soaked up the marinade and cooking juices. The was truly delicious and will definitely be making it again!
I roasted the lamb shanks according to your instructions and they were mouth-watering! They tasted as good as Yiayia’s. Thank you for such a great website.
I cooked 8 lamb Shanks and they were so delicious, excellent receipt and following your instructions it came out very very tasty
I also cooked vegetables in the oven ..DELICIOUS
My mother is from Samos and I love Greek food.
This looks fantastic I would like if you could show us an easy recipe for moussaka
Wondering if you could add fresh thyme/rosemary to this? Would using chicken stock add more flavor than water?
Hi, would you suggest marinading the lamb shanks ahead (overnight?) in fresh lemon juice, oregano and garlic?
Hi, I tried this recipe but the meat burned. I used only two lamb shanks, so I decreased other ingredients and liquid accordingly. I used a small LeCreuset pot, and put on the lid after the first 30 minutes. I believe I followed the recipe exactly but don’t know why it came out like this. Do you have any advice?
Hi, It’s just my husband and I for dinner and I’ll just be making 3-4 lamb shanks. Should I just cut the amount of ingredients in half?
Thanks!
Fine cooked by me as you
Hello Dimitra
When you talk about, preheating the oven 🙂 is it conventional oven or fan oven ?
I love all your delicious recipes <3
thanks for sharing
/Jesper – Denmark
My oven is a conventional oven, however, I’ve had to preheat my convection oven as well..
Thank you Dimitra for this recipe “Roasted Lamb Shanks”, I watched your video for the first time and it was just wonderful. Short video, but with enough information and well explained for somebody willing to make a great dish.
Also your site “dimitrasdishes.com is good, and instead of using my notes I copy your recipe to my recipes book.
I have not done this dish, but I will make within the next two weeks.
I will post a picture, and comments after it is done.
Regards
Hi Dimitra, this is the BEST lamb shank recipe I have ever made. I however substituted the origanum with rosemary, and it turned out perfect! I didn’t use as much lemon juice, but I also didn’t have so many shanks, I also substituted the water with red wine. It was incredible. Thank you. When can I find your leg of lamb recipe please?
Cynthia
Definitely your lack of fluid or your temp Dimitri. Definitely will burn if you use your temp and fluid measurements. Almost got me, put I am very vigilant. It’s not others ovens. I assure you mine is spot on.
How long do you marinate the shanks
I would like to use the slow cooker instead of the oven… Can you suggest a the recipe change for the slow cooker…
Quick question, is it possible to do the browning part ahead of time (few hours) before proceeding to the final cooking?
Yes, of course 🙂
This way by far the best choice in recipes and I thank you so much! It was the only one that didn’t require 4-4 1/2 hours and it turned out amazing!
Hi Dimitra ,
I would like for you to create a hard cover cookbook with all those delicious recipes like the lamb shanks , moussaka , eggplant stew etc . The videos are great , but with the book , I don’t have to keep rewinding to remember the ingredients . Plus , I think it would be nice just to have with some pictures included . I love your recipes and your ideas . Thank you .😊
Thank you, Katina!! A hardcover book is on my to-do list. I have to find a publishing company first!!
Best Lamb shank I have ever made!
You have converted me from slow cooker to oven roast. Simply delicious! Made it with some potato mash and roasted veggies on the side.
Thank you, thank you!
My husband made this meal for me tonight & it was the best lamb shank recipe I have ever tasted from him & any restaurant. Thank you ♡
I made this tonight. It was a hit with the ENTIRE family, including my dog, who quite determinedly stole a nice hunk off one shank! 🤣🤣🤣
Thank you for this recipe! It is definitely going in the rotation!
I’m going to try this recipe for tomorrow Ramadan dinner.
I liked it because it has no alcohol added as I looked for many receipts and it all had wine added.
I hope my kids love it, and I’ll let you know how it will go
I made this yesterday for Easter and my family loved it. I followed the measurement directions of the ingredient list and included a few sprigs of rosemary when I added the liquids to the roasting pan. I also added potatoes and carrots to the pan an hour before the end of the recommended roasting time and they cooked perfectly and absorbed all the lamb flavors. By far, the best home-cooked lamb I’ve eaten.