Roasted Lamb Shanks with Lemon and Herbs

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This recipe smelled so good in the oven and had no taste. The shanks were overcooked by this method and the marinade lacked any depth. I would not make these again.

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Hands down my favorite lamb shank recipe - I make this one several times a year. It's always a hit!

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I just served this to my husband for Easter dinner and he said it was the best lamb he has ever tasted. So easy to make it yesterday (make ahead rocks! and just warm it in the oven today with roasted asparagus and mushrooms and parsley new potatoes on the stove. I did make gravy, and I didn't bother with the shallots. SO easy, even with the various steps to lower the oven temp several times. I made just two shanks but kept the other proportions pretty much the same. SO savory and delicious -- and tender as can be.

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This lamb dish was excellent. Five stars indeed. The meat was so tender it fell off the bone. Seasonings were wonderful and the shallots were particularly good. My guests were very pleased.

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I am really proud of myself this was my first preparation of lamb any part. I used one 3.25 lb shank and doubled the herbs. Once the cooking process was done the meat was falling off the bone and tasted delicious. I did not get to prepare the shallots and oil because after the meat was done and i was placing in separate containers my husband started eating and preparing his plate for lunch the next day, Thanks FN

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Oh WOW! I really love what the lemon and herbs do for the lamb. I have only made lamb shanks with Indian spices, but I believe this will be my new favorite! Made it with mashed potatoes and a spinach salad. This recipe (made exactly as written except I only used 2 lamb shanks truly delivers!!

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Absolutely perfect - the way lamb should be made!

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That is why it says 2 hours 25 minutes up top.

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Tried this recipe for New Years Day. It worked as written and was a huge hit with my family. Yum!!