Skip to content
Baked lamb shank with romesco sauce recipe

Baked lamb shank with romesco sauce recipe

9 ratings

See method

  • Serves 2
  • 15 mins to prepare and 2 hrs 15 mins to cook
  • 670 calories / serving


  • 100g peppadew peppers, drained and finely chopped
  • 1 clove garlic, chopped
  • 25g almonds, toasted and chopped
  • 2 tbsp olive oil
  • 1tbsp red wine vinegar
  • 2 lamb shanks
  • 8 shallots, peeled and halved
  • 4 garlic cloves, left whole and bashed
  • 2 rosemary stalks, leaves stripped
  • 4 thyme stalks, leaves stripped
  • ½ lemon, halved
  • 200ml chicken stock
  • 300g new potatoes, halved
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    9g 47%
  • Sugars

    11g 12%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 36.6g Protein 48.1g Fibre 53g


  1. Heat oven to 160C/140 C fan/gas 3. To make the romesco sauce, mix the peppers, garlic, almonds, oil and vinegar together with some seasoning then set aside.
  2. Put the remaining ingredients except the potatoes in a large baking dish, transfer to the oven and cook for 1 1/2 hours.
  3. Increase the oven temperature to 180C/ 160C fan/gas 5. Remove the tray from the oven and toss in the potatoes then return the tray to the oven and cook for a further 45 minutes. If your potatoes are not quite tender, remove the lamb to rest and continue cooking your potatoes.
  4. Serve the lamb with the potatoes, the sticky pan juices and the romesco sauce.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.