I am back with one more succulent and simple lamb recipe, because, well, you can never have too many lamb recipes in your arsenal of home cooking ideas, right?

This is a straightforward (yet smashing!) recipe; the most difficult thing is that you may need to call your butcher ahead of time and order the shanks (make sure they trim them for you too), but otherwise it’s a matter of preparing a trouble-free marinade, quickly slicing the vegetables, popping all the ingredients in a pan and boom! straight into the oven. Set the timer and go do the homework with the children or milk the cows, whatever tickles your fancy, and before you know it, you’ll have a gorgeous, robust lamb entree bursting with the rich flavours of subtly smoked paprika, orange, sherry vinegar, sweet potato, and herbs to serve for supper. You could also pop all the ingredients into a slow cooker in the afternoon and by the time the kids get hungry, it’s ready to go.

These lamb shanks are perfect for the coming autumn weather and even more enjoyable with a group of friends gathered around the table.

Tasty. Easy. Lamb. 

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Lamb Shanks with Spanish Paprika & Sweet Potatoes
Preparation time: 15 mins
Cooking time: 1 h 20 mins to 1 hr 30 mins
Ingredients for 4 people

4 lamb shanks
1 tablesp. Spanish paprika
6 tablesp. olive oil
6 tablesp. Xerès (sherry) vinegar
1 heaped tablesp. dried oregano
Salt and freshly ground black pepper
150 ml fresh orange juice
500g sweet potato
500g firm-fleshed potatoesInstructions
Pre-heat the oven to Gas Mark 4, 180°C (350°F).
Combine the paprika with 1 tablespoon oil, then add the rest of the oil, vinegar, oregano,salt, pepper and orange juice.
Wash the sweet potato and potatoes well. Cut the sweet potato into thick rounds and the potatoes in half. Spread them out in a large oven dish and add the lamb shanks. Brush them all with half the marinade.
Cook in the oven for 1 h 20 minutes to 1 h 30 minutes, depending on the size of the shanks. During cooking, turn the shanks several times and brush with the remaining marinade.
Serve hot accompanied by a salad.
Tip: you can intensify the orange flavour by adding 1 level tablespoon of grated zest to the marinade.

Slan Abhaile,

This post was sponsored by Tasty, Easy, Lamb, but #spon or no #spon I firmly stand behind cooking with lamb, it’s a huge hit in our house!

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6 Responses to “Lamb Shanks with Spanish Paprika & Sweet Potatoes”

  1. Thanks for sharing the post.

  2. Linda says:

    Loving the lamb recipes, especially since lamb is my son’s favorite protein. I have a question though – the pics look like regular potatoes are shown, but the recipe states ‘sweet potatoes’. I’m here in Idaho, so I am wondering if Irish sweet potatoes are a bit different than pacific northwest ones. ( I get them mixed up with yams too – which may make your readers sigh and shake their heads). Really enjoy the blog, hope to travel to Ireland someday soon.

  3. Krista says:

    I didn’t grow up eating lamb, so I’m always interested in good recipes for it. Australians are mad for lamb, so I have to learn how to cook it well. 🙂

  4. Elena says:

    I like lamb, never tried with orange juice and Xeres…might find some spare time this week-end to give it a try.

  5. Ruth Miranda says:

    Oh yes, this is beyond right up my alley allright!!!

  6. Cookbook says:

    There’s a butcher near my house that I’ve never used. I keep thinking, “oh yeah! I should go to the butcher today” and I never do! This might just give me a reason ❤️

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