Lamb Roast with Potatoes

Name: Lamb Roast with Potatoes
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 4
Cuisine: Europe, Greek
Ingredients: 2 onions; 4 Garlic cloves; 4 lamb shanks (≈350 g each); Salt; Pepper (freshly ground); 4 tbsp olive oil; 125 ml dry white wine; 350 ml lamb stock; 4 tomatoes; 750 g waxy potatoes; 1 tbsp freshly chopped rosemary; 1 tbsp freshly chopped dill; 3 Carrots; 250 g peas (fresh or frozen); 2 tbsp freshly chopped parsley

Prep: 30min

| Servings: 4 | Cook: 2h 30min

Lamb roast with potatoes is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!

Ingredients

2 onions
4 Garlic cloves
4 lamb shanks (≈350 g each)
Salt
Pepper (freshly ground)
4 tbsp olive oil
125 ml dry white wine
350 ml lamb stock
4 tomatoes
750 g waxy potatoes
1 tbsp freshly chopped rosemary
1 tbsp freshly chopped dill
3 Carrots
250 g peas (fresh or frozen)
2 tbsp freshly chopped parsley

Instructions

1.
Peel and dice the onion and garlic.
2.
Rinse the lamb shanks, pat dry, and season with salt and pepper. Brown all over in 2 tbsp oil in a roasting pan, then remove. Sauté garlic and onions in the pan for 1–2 minutes, deglaze with wine. Add some stock and return the lamb to the pan. Wash the tomatoes, cut off the stem ends, quarter them, and add to the sauce. Roast in the oven for 2½ hours, turning the shanks every ~30 minutes. Add stock as needed.