Recipe One-pan lamb shanks with lemon potatoes : Easy, Special and Delicious

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On this page of the website you will read the recipe One-pan lamb shanks with lemon potatoes. This Recipe One-pan lamb shanks with lemon potatoes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that One-pan lamb shanks with lemon potatoes was necessary 20m, cook 3h 30m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe One-pan lamb shanks with lemon potatoes

This slow-cooked lamb shank tray bake with lemon potatoes, tomatoes and green beans is easy to make and tastes delicious.

18 Ingredients

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  1 tbsp extra virgin olive oil
  
  
  


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  1 tbsp chopped fresh rosemary
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1/2 tsp mild paprika
  
  
  


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  4 lamb shanks
  
  
  


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  1/2 cup lemon juice
  
  
  


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  1 cup chicken stock
  
  
  


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  2 tbsp tomato paste
  
  
  


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  1 tsp dried oregano
  
  
  


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  Extra 2 garlic cloves, sliced
  
  
  


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  1kg red royal potatoes, unpeeled, thickly sliced
  
  
  


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  2 dried bay leaves
  
  
  


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  1 cinnamon stick
  
  
  


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  2 x 200g punnets truss cherry tomatoes
  
  
  


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  100g green beans, trimmed
  
  
  


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  1/2 cup roasted peppers, drained
  
  
  


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  2 tbsp chopped fresh flat-leaf parsley
  
  
  


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  2 tsp lemon zest
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan-forced.
  
  
  


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  Step 2
  
  
  
  
  Combine oil, rosemary, crushed garlic and paprika in a large bowl. Season with salt and pepper. Add lamb shanks. Toss to coat.
  
  
  


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  Step 3
  
  
  
  
  Combine lemon juice, stock, paste, oregano and extra sliced garlic in a large bowl. Season with salt and pepper. Add potato, bay leaves and cinnamon. Stir to combine. Place in a large roasting pan. Nestle lamb shanks into potato mixture. Cover tightly with foil. Bake for 3 hours.
  
  
  


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  Step 4
  
  
  
  
  Uncover. Sprinkle with tomatoes, beans and peppers. Bake, uncovered, for a further 30 minutes or until lamb is tender.
  
  
  


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  Step 5
  
  
  
  
  Sprinkle with parsley and zest. Serve.
  
  
  

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