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Greek lemon potatoes with lamb shanks in a roasting pan

Authentic Greek Lemon Potatoes with Lamb Shanks

Fall-apart lamb shanks nestled into crispy edged Greek lemon potatoes in one pan, slowly steamed then browned.

Prep
Cook
Rest
Total
Servings
6 servings
Difficulty
Easy

Ingredients

The Meat

  • 4 lamb shanks approx. 1 lb / 450g each
  • 3 cloves garlic cloves cut into small slivers

The Rub

  • ¼ cup olive oil
  • 1 tbsp dried Greek oregano
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp yellow mustard

The Potatoes

  • 5 lb yellow potatoes approx. 2 kg, peeled and wedged

The Liquid

  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 1 cup water
  • 1 tbsp Dried Oregano
  • 1½ tsp salt

Instructions

  1. Prep Shanks: Rinse the shanks and pat them very dry. Make 2 small slits in the meaty part of each shank and push a garlic sliver into each hole. Whisk the rub ingredients together and coat each shank thoroughly.
  2. Prep Potatoes: Place the potato wedges into your metal roasting pan. Whisk The Liquid ingredients together, pour over the potatoes, and toss to coat.
  3. Assemble: Nestle the lamb shanks evenly among the potatoes. They should be resting on the bottom of the pan with the potatoes packed around them.
  4. Steam Phase (2.5 Hours): Cover the pan with parchment paper, then seal tightly with aluminum foil (crimp the edges to create that drum-tight seal). Bake at 375°F (190°C) for 2.5 hours.
  5. Browning Phase (30 Mins): Remove the pan from the oven and carefully peel back the foil (watch out for the steam). Increase the oven temperature to 425°F (220°C). Use tongs to lift the shanks so they are resting more on top of the potatoes. Baste them with the pan juices. Return to the oven uncovered for 30 minutes until the meat is browned and the potatoes have crisp edges.
  6. Rest: Remove from the oven, tent loosely with foil, and let rest for 15 minutes before serving.

Recipe by TruckBC

From https://truckbc.com/