Lamb Shank Recipe

Name: Lamb Shank
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 pound) lamb shank; Marinade:; 3 tablespoons olive oil; 1 teaspoon dried rosemary; 1/4 teaspoon ground thyme; 1/4 teaspoon dried basil; 1/4 teaspoon dried parsley; 1/2 teaspoon dried mint; 2 tablespoons ground black pepper; salt to taste (optional); 1 pinch cayenne pepper, or to taste (optional); Basting Sauce:; 1/4 cup lemon juice; 3 tablespoons honey

Servings: persons

1 (4 pound) lamb shank
Marinade:
3 tablespoons olive oil
1 teaspoon dried rosemary
1/4 teaspoon ground thyme
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/2 teaspoon dried mint
2 tablespoons ground black pepper
salt to taste (optional)
1 pinch cayenne pepper, or to taste (optional)
Basting Sauce:
1/4 cup lemon juice
3 tablespoons honey

1
Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
2
Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
3
Preheat grill for medium heat and lightly oil the grate.
4
Stir lemon juice and honey together in a small bowl until smooth.
5
Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (4 pound) lamb shank, Marinade:, 3 tablespoons olive oil, 1 teaspoon dried rosemary, and more.

Yes, Lamb Shank falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shank

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions