Tender Lamb Shank, smothered in a luxurious silky smooth gravy,simple to prepare and is full of flavor. An elegant and family favorite dinner that won’t take much timeto prepare.
Course Main Meal
Keyword lamb shank
Prep Time 10minutes
Cook Time 3hours
Resting time 10minutes
Total Time 3hours20minutes
Author Muna Kenny
1Lamb Shankaround 350gm to 400gm
1large onion cut in cubes
3garlic cloves cut in halves
½cube chicken bouillon
1 ½tablespoonolive oil
TO SEASON THE LAMB SHANK:
A drizzle of olive oil
Preheat the oven to 374F/ 190C. Keep the oven on for 15 minutes before using it.
In a 9” deep baking pan (Use a 12” baking pan if you want to add more vegetables), add the flour, all the spices, a stick of cinnamon, and chicken bouillon.
Pour a cup of water and whisk for a minute.
Stick the cloves into the onion, add it to the pan with the potatoes, garlic, and carrots.
Place the lamb shank over the vegetables. Season the lamb shank with paprika, black pepper, and salt. Drizzle with olive oil.
Pour another cup of water in the baking pan. Cover the baking pan with aluminum foil.
Cook the lamb shank for 1 hour and a half, uncover the pan, and flip the lamb shank. Cover with the aluminum foil again and cook for another 1 hour and a half.
Take out the lamb shank from the oven and keep it covered for 5 to 10 minutes.
Serve hot with mashed potato or rice and garnish with chopped parsley.
Instead of chicken bouillon, you can use beef bouillon.
You can replace the chicken bouillon with chicken stock. Omit the water and use two cups of chicken stock. If you are using concentrated chicken stock, then use one cup of chicken stock and one cup of water.
Out of Italian seasoning? then replace it with thyme.
Wash the lamb shank and pat dry before cooking.
You can add other vegetables like celery to this dish.
If you are cooking two lamb shanks, use a larger pan and double the ingredients.