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Slow-Roasted Lamb Shanks with Crispy Potatoes and Onion Gravy

2 servings
British Roasting

Tender, fall-off-the-bone lamb shanks slow-roasted alongside crispy golden potatoes, infused with garlic, rosemary, and thyme. Finished with a deep, rich onion gravy, blended to perfection! Let's prepare Slow-Roasted Lamb Shanks with Crispy Potatoes and Onion Gravy!

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The Headless Chef The Headless Chef Resident Chef
March 27, 2025
medium distance side shot of Slow-Roasted Lamb Shanks with Crispy Potatoes and Onion Gravy
  • 20 min.
  • 3 h. 20 min.
  • 1/5
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Ingredients:

Lamb Shanks and Potatoes

Onion Gravy

Tools:

Directions:

Prep and Brown the Lamb

Let’s start the preparation of Slow-Roasted Lamb Shanks with Crispy Potatoes and Onion Gravy.

  1. Preheat oven to 160°C (320°F) fan bake.
  2. In a small bowl, mix 1 tbsp olive oil with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
  3. Rub this seasoned oil all over the lamb shanks for an even coating.
  4. Heat 1 tbsp olive oil in a frying pan over medium-high heat.
  5. Sear the lamb shanks until browned on all sides (about 5 minutes). Remove and set aside.

Sauté the Onion Gravy Base

  1. In the same pan, reduce heat to medium. Add butter, olive oil, and onions.
  2. Cook, stirring, for 10-15 minutes until caramelized and golden brown.
  3. Stir in garlic, tomato paste, and balsamic vinegar. Cook for 2 minutes.
  4. Pour in stock, bring to a simmer, then transfer to a deep roasting dish.

Roast the Lamb and Potatoes Together

  1. Nestle the lamb shanks into the roasting dish with the onion mixture.
  2. Toss potatoes with olive oil, butter, salt, pepper, garlic powder, onion powder, rosemary, and thyme.
  3. Add potatoes to the dish, placing them around the lamb.
  4. Cover tightly with foil (or a lid) and roast for 2½ hours.
  5. Uncover and increase heat to 200°C (400°F) fan bake for 30 minutes, turning the potatoes for even crispiness.

Blend the Gravy and Serve Slow-Roasted Lamb Shanks with Crispy Potatoes and Onion Gravy

  1. Remove the lamb and potatoes from the dish.
  2. Use a stick blender to blend the onion mixture into a smooth, rich gravy. No need for cornstarch!
  3. Serve lamb shanks with crispy roasted potatoes & a generous drizzle of gravy.
About the Author:
The Headless ChefResident Chef
# 2
  • Published Recipes: 29
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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