Lamb Shank with Rosemary, Thyme, Lime Honey, and Roasted Potatoes

Few dishes command attention at the dinner table quite like a perfectly braised lamb shank. With its rich, fall-off-the-bone texture and bold flavors, this classic cut transforms any occasion into a memorable dining experience. In this recipe, we’re elevating the traditional preparation by infusing the lamb with the aromatic depth of rosemary and thyme, balanced beautifully with a touch of lime honey for subtle sweetness, and paired with crispy roasted potatoes that soak up all the goodness.

Whether you’re planning a Sunday roast, a festive family dinner, or a romantic evening at home, this Lamb Shank with Rosemary, Thyme, Lime Honey, and Roasted Potatoes promises to deliver both comfort and sophistication.

Ingredients

For the Lamb Shank:

• 4 lamb shanks (about 350–400 g each)

• 3 tbsp olive oil

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 2 carrots, chopped into chunks

• 2 celery stalks, chopped

• 1 cup red wine (optional, enhances flavor)

• 3 cups beef or lamb stock

• 2 tbsp tomato paste

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

• Zest and juice of 1 lime

• 3 tbsp honey (preferably wildflower or lime honey)

• Salt and freshly ground black pepper, to taste

For the Roasted Potatoes:

• 1.2 kg baby potatoes or Yukon Gold potatoes, halved

• 3 tbsp olive oil

• 2 sprigs rosemary

• 2 sprigs thyme

• 1 tsp garlic powder (optional)

• Salt and pepper to taste

Required Kitchen Tools

• Heavy-bottomed Dutch oven or casserole dish with lid

• Sharp chef’s knife

• Cutting board

• Roasting tray

• Measuring spoons and cups

• Wooden spoon for stirring

• Citrus zester or fine grater

• Basting brush (optional)

Step-by-Step Preparation Instructions

1: Preparing the Lamb Shanks

1. Pat the lamb shanks dry with paper towels to ensure a good sear.

2. Season generously with salt and black pepper.

3. Heat olive oil in a Dutch oven over medium-high heat.

4. Sear each lamb shank until browned on all sides (about 3–4 minutes per side). Remove and set aside.

2: Building the Flavor Base

1. In the same pot, add onion, garlic, carrots, and celery. Sauté until softened and golden (about 8 minutes).

2. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

3. Pour in red wine (if using), scraping up any browned bits from the bottom. Reduce by half.

3: Slow Braising the Lamb

1. Return the lamb shanks to the pot.

2. Add stock, rosemary, thyme, bay leaves, lime juice, and lime zest.

3. Bring to a gentle simmer, then cover with the lid.

4. Reduce heat to low and cook for 2.5 to 3 hours, until the meat is fork-tender and almost falling off the bone.

4: Glazing with Honey

1. During the last 15 minutes of cooking, drizzle honey over the lamb shanks.

2. Baste occasionally to coat the meat in a glossy, flavorful glaze.

5: Preparing the Roasted Potatoes

1. Preheat oven to 200°C (400°F).

2. Place potatoes on a baking tray. Toss with olive oil, rosemary, thyme, garlic powder, salt, and pepper.

3. Roast for 40–45 minutes, flipping halfway through, until golden and crispy.

6: Serving the Dish

1. Arrange roasted potatoes on a platter.

2. Place the lamb shanks on top, spooning over the braising liquid as sauce.

3. Garnish with fresh herbs and a final drizzle of lime honey.

Helpful Tips for Perfect Lamb Shank

• Low and Slow is Key: Lamb shanks require time to break down connective tissues and become tender. Don’t rush the braising process.

• Balance Sweetness: Lime honey provides a sweet note but adjust according to taste. Too much can overpower the natural savoriness of the lamb.

• Wine Alternative: If you prefer non-alcoholic cooking, replace wine with extra stock plus 2 tbsp balsamic vinegar for depth.

• Make Ahead: This dish tastes even better the next day as the flavors meld. Simply reheat gently before serving.

• Serving Suggestion: Pair with sautéed green beans, glazed carrots, or a fresh arugula salad to cut through the richness.

Nutritional Value (per serving, approx.)

• Calories: 640 kcal

• Protein: 48 g

• Fat: 32 g

• Carbohydrates: 45 g

• Sugar: 10 g (from honey)

• Fiber: 5 g

• Sodium: 780 mg

• Vitamin C: 25% DV

• Iron: 35% DV

Why This Dish Stands Out

This Lamb Shank with Rosemary, Thyme, Lime Honey, and Roasted Potatoes is the epitome of rustic elegance. The combination of fragrant herbs with the tangy sweetness of lime honey creates a balance that is both hearty and refined. Add in golden roasted potatoes, and you have a complete meal that requires no elaborate sides.

Perfect for:

• Sunday family dinners

• Holiday celebrations

• Dinner parties where you want to impress without spending all night in the kitchen

Conclusion

Rich, comforting, and irresistibly aromatic, this Lamb Shank with Rosemary, Thyme, Lime Honey, and Roasted Potatoes is a recipe you’ll come back to again and again. It proves that with a few simple ingredients and a bit of patience, you can create a dish worthy of any fine dining table—right at home.

So, gather your herbs, drizzle that honey, and let the magic of slow cooking work its wonders. Your guests will be asking for seconds (and the recipe) before the plates are even cleared.