Lamb Shank Recipe

The shank section, removed from the leg of the lamb, melts in your mouth with its meat slowly cooked in the oven, along with root vegetables, after being fried over high heat.

You can add lemon juice when serving, cook the water of the dish with a little starch and make a sauce.

How about preparing a festive table with a nice buttered rice pilaf or mashed potatoes, a side of shepherd's salad, and a light dessert that is a must for the end of a nice meal? Then let's take you to the kitchen, thank you in advance!

How to Make Lamb Shank Recipe?

• Cut the peeled potatoes in half, chop the carrots and celery stalk into large pieces. After peeling the shallots and garlic, keep them aside whole.
• Heat the olive oil in a deep pot. Carefully place the lamb shanks into the pot.
• Cook on high heat for at least 3 minutes on each side and turn the meat upside down with a meat fork.
• Add shallots and garlic to the sealed meat. Add the chopped potatoes, carrots and celery stalks and fry all the ingredients in the meat's own oil and water.
• Place the roasted meat with root vegetables, shallots and garlic in a heat-resistant baking dish.
• Transfer the hot water to the baking tray. Add bay leaves, rosemary, black peppercorns, salt and some butter to the meat broth to give it consistency and flavor.
• Cover the baking dish tightly with a piece of wax paper. Bake the shanks in a preheated oven at 190 degrees for about 60 minutes.
• Remove the baking paper from the lamb shanks you took out of the oven. Pour the juice over the meat. Serve the lamb shank, which you place in portions on a serving plate, along with the vegetables, with finely chopped parsley. Share with your loved ones.