Cooking lamb shank (or leg of lamb)
Sep 8, 2018 · 2 min read
This instructions are to cook a lamb shank that comes off the bone and is slightly crunchy on the outside.
Ingredients:
- Lamb shank or leg of lamb
- Spices : cardamom, allspice, cumin, dry ginger
- Herbs: rosemary , thyme
- Butter/olive oil
Utensils:
- Large container that is oven safe and can close (or aluminum foil)
- Large box that can contain the lamb and closes and fits in the refrigerator
Preparation:
- Clean the lamb and cut any excess fat (normally there is no excess fat in shanks but legs of lamb might contain more)
- Marinate the lamb grinding all the spices and herbs together, if using butter mix with the butter and cut pockets in the lamb (like when making turkey and stuff the butter in these pockets. Otherwise cover the lamb generously in the mix of herbs and spices. Place in the container and leave in the fridge overnight
Cooking:
- Preheat the oven to 350 F
- Transfer the lamb to the oven safe container and place it closed in the oven for 1 hour (time will vary if the lamb piece is too big, for full legs of lamb try and get the butcher to cut into smaller pieces)
- Take the container out after 1 hour and rotate, if it is getting stuck on the pan add more olive oil, if there is now some area not covered in spices add the spices left in the marinating container and cover it all. Leave covered in the oven for another hour
- At the end of two hours see that it is cooked (use a knife, meat thermometer or take a piece out, increase the temperature in the oven to 400F and put the lamb back in without a lid (this will make it crispy) turn after 15 minutes and put in the other side for additional 10 to 15 minutes.
To serve pull apart and enjoy.

