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Lamb Shank, Sautéed Vegetables Pinterest

Oven baked lamb shank with mixed vegetables, delicious!

I always bake lamb in this simple fashion, brushed with mustard, salt and pepper, lots of rosemary and thyme, and I poke many holes in the meat that I fill with garlic cloves.

I like lamb shank well done so I cooked this 42.32 oz (1.2 kg) for about 1 hour, that’s about 15 minutes per 10.5 oz. (300 g.)

I served it with a mix of fresh carrots and pumpkin and a mix of frozen peas and mixed mushrooms simply sautéed in olive oil and baked my potatoes together with the lamb, very flavorful.

About cooking vegetables, except for green beans for example, I don’t like to drawn vegetables in water. Most vegetables contain enough water to be sautéed only in olive oil and about an inch of water, sprinkle them with salt at the start, that will help them release their own water, always add an inch of water when/if needed. Cooked in this manner, you will find your vegetables so tasty, and although cooked through, they will hold their shape.

I always stuff my freezer with bags of frozen raw vegetable mixes, and I tend to use a handful of these or those and mix them with fresh vegetables. Specially, I always have bags of Paris mushrooms, diced tomatoes, chopped shallots, chopped parsley, green peas, these are a staple in my house. I find it’s an easy way to feed my family their 5 vegetables a day and it’s so handy.

  • 6 servings
  • Easy
  • 1 h 30

Recipe :



42.32 oz. (1.2 kg) Lamb shank (leg of lamb?)

2 tbsp. mustard

salt and pepper to taste

Fresh or dried rosemary and thyme

5 or 6 garlic cloves, peeled

Some olive oil

1 cup white wine


3 Carrots, peeled and quartered lengthwise

4 potatoes, peeled

7 oz. (200 g) peas

10 oz. pumpkin, peeled and cubed

5.3 oz. (150 g) mushrooms

Salt and pepper to taste

Some olive oil

Bake the lamb:

Preheat your oven to 390°F (200 g), add some olive oil into a baking pan

Poke a few holes in the flesh about 2 inches apart on all sides and fill them with garlic cloves, then brush the meat with mustard, add salt and pepper to taste, sprinkle some rosemary and thyme

Arrange the lamb and potatoes into the baking pan

Into the oven for about 60 to 75 minutes

After about 30 minutes, turn the lamb shank over and baste with white wine

Check that the potatoes don’t burn from time to time, take them out if they’re cooked to your liking before the lamb

Take out of the oven and set aside into the baking pan

Sautéed vegetables:

In the meantime, into a large frying pan and on medium high heat, heat some olive oil, add carrots and pumpkin, season with salt and pepper, add some water just so the bottom of pan is covered, add water whenever needed, mix, towards the end when vegetables are almost cooked through, let the water completely evaporate

Into a saucepan, on medium high heat, heat some olive oil, add the frozen peas, frozen mushrooms and cook until all the released water has evaporated, mixing from time to time, season with salt and pepper once all the water has evaporated

To serve:

Distribute all the vegetables around the lamb shank, drizzle some olive oil if needed


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This dish looks glorious! I love lamb and could eat it every week!

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Thank you so much my dear Elaine, I concur

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