How long does it take to roast lamb shanks?
Lamb shanks need really long slow cooking to become tender. I know you’ve said you only want to roast them in the oven but, unless you cook them properly you’ll end up with very stringy, dry meat. I usually cook shanks in the slow cooker – all day – but if you want to do them in the oven, can I suggest that you brown them first in a frying pan, put them in an ovenproof dish, then use the fat and juices left in the frying pan to make gravy. Pour the gravy over the shanks and bung them in at around 130 – 140 C for at least 2 hours. This way you’ll have nice tender meat and delicious gravy to serve with your roasties and carrots.
ROASTED LAMB SHANKS 4 lamb shanks 4 lg. baking potatoes 1 (28 oz.) can ready cut peeled tomatoes 2 tsp. salt 1 tbsp. paprika 1 1/2 c. water or tomato juice Have butcher cut lamb shanks in 2 places through bone. Rinse lamb in cold water, removing fat and the sinew. Place in roasting pan. Add tomatoes, salt, paprika. and water or tomato juice. Roast in a 375 degree oven for 1/2 hour. Turn meat over and roast another 1/2 hour. Slice potatoes lengthwise in 1/4 inch pieces. Place around the lamb shanks so liquid covers them. Roast 1/2 hour. Turn lamb and potatoes over and roast another 1/2 hour. Meat should cook a total of 2 hours. Serve with a Romaine lettuce salad.
