Lamb Shank and Potatoes with Saffron
Lamb shank and potatoes with saffron is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Garlic cloves
- 1 tsp lemon zest
- olive oil
- Salt
- ground pepper (freshly ground)
- 4 small pre‑cooked lamb shanks
- 700 g waxy potatoes
- 2 untreated lemons
- 150 ml lamb stock
- 100 ml dry white wine
- a pinch ground saffron
- parsley (for garnish)
Instructions
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1.
Peel the garlic, finely chop and mix with lemon zest and 4 tbsp olive oil. Season with salt and pepper, wash the shanks, pat them dry and coat with the mixture. Let marinate for about 2 hours.
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2.
Preheat the oven to 180 °C (356 °F) fan‑forced heat.
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3.
Place the shanks in a roasting tin and roast in the preheated oven for about 2 hours, turning occasionally.
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4.
Peel, wash and cut the potatoes into wedges. Wash the lemons, pat dry, cut into wedges and after 1 hour of cooking add them around the shanks with the potatoes. Pour in the stock and wine, stir in the saffron, season lightly with salt and pepper and continue cooking until done.
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5.
Taste the potatoes and sauce again, plate the shanks on warmed plates with the potatoes, garnish with parsley and serve.
