Oven-baked lamb shanks are something I prepare especially when spring arrives or when I have guests who are not particularly fond of the intense taste of lamb. The recipe is not rushed, but that's exactly what gives it its charm – the meat marinates for two days and comes out tender, without a specific smell. I've noticed it disappears quickly from the table, especially sliced cold as an appetizer or warm, alongside a simple side dish.
Quick Info
Total time: approx. 49-50 hours (including marinating)
Preparation time: 15-20 minutes (actual, without marinating)
Cooking time: 75 minutes
Servings: 4
Difficulty: medium
Recipe type: lamb roast, suitable for occasions (Easter, special meals)
Ingredients
Lamb shanks – 2 pieces (ideally from the back)
For the marinade:
Olive oil – 300 ml
Semi-dry white wine – 500 ml
White vinegar – approx. 100 g
Yellow onion – 2 pieces
Bay leaves – 4-5 pieces
Garam masala spices (to taste)
Wild thyme (to taste)
Flavored salt a la Panacris or any flavored salt
For roasting:
Smoked bacon – approx. 50 g
Garlic – 1 head (cloves left in their skin)
Olive oil (for drizzling before the oven)
Semi-dry white wine – approx. 200 ml
Preparation Method
1. Clean the lamb shanks and place them in a large dish, preferably stainless steel, to avoid unwanted flavors.
2. In a separate bowl, mix the olive oil with the white wine, vinegar, onion (sliced or quartered), bay leaves, garam masala, thyme, and flavored salt. Pour this mixture over the meat.
3. If the liquid does not completely cover the shanks, add cold water just enough to cover the meat. Cover the dish and place it in the refrigerator or a cool cellar for about 48 hours. Do not turn the meat during marinating.
4. After marinating, remove the shanks from the liquid. Do not wash them, just drain well. Place them in a heat-resistant tray.
5. Drizzle with a little olive oil. Add the garlic cloves in their skin, placed among the pieces of meat.
6. Thin slices of bacon are placed on top of the shanks, distributed here and there.
7. Place the tray in the preheated oven at 220-230°C for about 15 minutes, until the shanks are lightly browned on all sides. Turn them once or twice to get a crust.
8. Once they have taken color, pour 200 ml of white wine over the meat. Cover the tray (with a lid or foil) and reduce the oven temperature to 100°C.
9. Let the roast bake for another 60 minutes on low heat. The meat becomes tender and easily separates from the bone.
10. Serve warm, with mashed potatoes or boiled potatoes, plus a green salad. The roast is also good cold, sliced as an appetizer.
Why I make the recipe often
It is one of the safest methods to obtain tender lamb meat without a strong smell. The long marinade really makes a difference and does not require special attention. The meat keeps well and can be used for main meals or as a cold snack.
Tips and Variations
Tips
Use back shanks if you want more meat.
Do not leave the shanks marinating for less than 24 hours; otherwise, the meat will not become as tender.
Do not wash the meat after marinating – just drain it, so you don't lose the gathered flavors.
The low temperature at the end helps the meat not to dry out.
Substitutions
If you do not have garam masala, use a meat spice mix (paprika, pepper, coriander).
Regular dried thyme can replace wild thyme.
Apple cider vinegar can substitute for white vinegar if you don't have anything else.
Smoked bacon can be omitted, but it helps with texture and flavor.
Variations
Rosemary or a little pepper can be added if you prefer more intense flavors.
In the absence of country wine, any semi-dry white wine will do, but do not use sweet wine.
The meat can be left marinating for more than 48 hours if you wish, but not less than 24.
Serving Ideas
The warm roast goes well with classic mashed potatoes or boiled potatoes and plenty of fresh green salad.
Cold, it can be sliced thinly as an appetizer on a platter.
Chopped, it can also be used in simple sandwiches.
Frequently Asked Questions
1. Can I use front lamb shanks?
Yes, but the back ones are meatier and more suitable for oven roasting.
2. If I don't have garam masala, is it essential?
It is not mandatory; you can use meat spices to taste.
3. Can the meat be marinated for less than 48 hours?
Yes, but not under 24 hours if you want it to be tender and without a strong lamb taste.
4. Does the roast turn out well without smoked bacon?
Yes, but the bacon helps with tenderness and provides additional flavor.
5. Can it be made in advance and consumed cold?
Yes, leftover meat keeps well in the fridge and is also good sliced thinly as an appetizer.
Nutritional values (estimate per serving)
Calories: approximately 500-550 kcal
Protein: 35-40 g
Fats: 30-35 g (increases if you keep all the bacon)
Carbohydrates: under 10 g
Values are estimates and can vary depending on the amount of bacon, sauce, and type of lamb.
Storage and Reheating
Lamb roast can be stored in the fridge, in a covered dish, for up to 3 days. It can be consumed cold, directly from the fridge, or reheated in the oven, covered, at 160°C for 10-15 minutes. I do not recommend reheating in the microwave, as it can dry out the meat. The roast also holds up well when sliced for sandwiches or cold platters.
Quick Info
Total time: approx. 49-50 hours (including marinating)
Preparation time: 15-20 minutes (actual, without marinating)
Cooking time: 75 minutes
Servings: 4
Difficulty: medium
Recipe type: lamb roast, suitable for occasions (Easter, special meals)
Ingredients
Lamb shanks – 2 pieces (ideally from the back)
For the marinade:
Olive oil – 300 ml
Semi-dry white wine – 500 ml
White vinegar – approx. 100 g
Yellow onion – 2 pieces
Bay leaves – 4-5 pieces
Garam masala spices (to taste)
Wild thyme (to taste)
Flavored salt a la Panacris or any flavored salt
For roasting:
Smoked bacon – approx. 50 g
Garlic – 1 head (cloves left in their skin)
Olive oil (for drizzling before the oven)
Semi-dry white wine – approx. 200 ml
Preparation Method
1. Clean the lamb shanks and place them in a large dish, preferably stainless steel, to avoid unwanted flavors.
2. In a separate bowl, mix the olive oil with the white wine, vinegar, onion (sliced or quartered), bay leaves, garam masala, thyme, and flavored salt. Pour this mixture over the meat.
3. If the liquid does not completely cover the shanks, add cold water just enough to cover the meat. Cover the dish and place it in the refrigerator or a cool cellar for about 48 hours. Do not turn the meat during marinating.
4. After marinating, remove the shanks from the liquid. Do not wash them, just drain well. Place them in a heat-resistant tray.
5. Drizzle with a little olive oil. Add the garlic cloves in their skin, placed among the pieces of meat.
6. Thin slices of bacon are placed on top of the shanks, distributed here and there.
7. Place the tray in the preheated oven at 220-230°C for about 15 minutes, until the shanks are lightly browned on all sides. Turn them once or twice to get a crust.
8. Once they have taken color, pour 200 ml of white wine over the meat. Cover the tray (with a lid or foil) and reduce the oven temperature to 100°C.
9. Let the roast bake for another 60 minutes on low heat. The meat becomes tender and easily separates from the bone.
10. Serve warm, with mashed potatoes or boiled potatoes, plus a green salad. The roast is also good cold, sliced as an appetizer.
Why I make the recipe often
It is one of the safest methods to obtain tender lamb meat without a strong smell. The long marinade really makes a difference and does not require special attention. The meat keeps well and can be used for main meals or as a cold snack.
Tips and Variations
Tips
Use back shanks if you want more meat.
Do not leave the shanks marinating for less than 24 hours; otherwise, the meat will not become as tender.
Do not wash the meat after marinating – just drain it, so you don't lose the gathered flavors.
The low temperature at the end helps the meat not to dry out.
Substitutions
If you do not have garam masala, use a meat spice mix (paprika, pepper, coriander).
Regular dried thyme can replace wild thyme.
Apple cider vinegar can substitute for white vinegar if you don't have anything else.
Smoked bacon can be omitted, but it helps with texture and flavor.
Variations
Rosemary or a little pepper can be added if you prefer more intense flavors.
In the absence of country wine, any semi-dry white wine will do, but do not use sweet wine.
The meat can be left marinating for more than 48 hours if you wish, but not less than 24.
Serving Ideas
The warm roast goes well with classic mashed potatoes or boiled potatoes and plenty of fresh green salad.
Cold, it can be sliced thinly as an appetizer on a platter.
Chopped, it can also be used in simple sandwiches.
Frequently Asked Questions
1. Can I use front lamb shanks?
Yes, but the back ones are meatier and more suitable for oven roasting.
2. If I don't have garam masala, is it essential?
It is not mandatory; you can use meat spices to taste.
3. Can the meat be marinated for less than 48 hours?
Yes, but not under 24 hours if you want it to be tender and without a strong lamb taste.
4. Does the roast turn out well without smoked bacon?
Yes, but the bacon helps with tenderness and provides additional flavor.
5. Can it be made in advance and consumed cold?
Yes, leftover meat keeps well in the fridge and is also good sliced thinly as an appetizer.
Nutritional values (estimate per serving)
Calories: approximately 500-550 kcal
Protein: 35-40 g
Fats: 30-35 g (increases if you keep all the bacon)
Carbohydrates: under 10 g
Values are estimates and can vary depending on the amount of bacon, sauce, and type of lamb.
Storage and Reheating
Lamb roast can be stored in the fridge, in a covered dish, for up to 3 days. It can be consumed cold, directly from the fridge, or reheated in the oven, covered, at 160°C for 10-15 minutes. I do not recommend reheating in the microwave, as it can dry out the meat. The roast also holds up well when sliced for sandwiches or cold platters.