Side dishes
Lamb shank with Hasselback potatoes
Delicious lamb shank with thyme, hasselback potatoes and soft vegetables. Ready in about 45 minutes, recipe for two people.
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Recipe lamb shank with hasselback potatoes
Ingredients
2 persons
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Made by Véronique
Published at 2016-05-13, this recipe is for 2 persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
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Preparation time
15 minutes
Time cooking
30 minutes
Total time
45 minutes
Preparation - 15 minutes
Pre-heat your oven to a temperature of 220 degrees celsius. Brush off any dirt from the potatoes, slice the potatoes almost all the way down (see picture) using your chef's knife and cutting board.
Line your baking tray with parchment paper and place the potatoes on top. Melt a stick of butter in the small saucepan. Pour over the melted butter over the potatoes and bake them for 25-30 minutes, poke the potatoes with a fork to see if they are done.
Prepare the vegetables in the meantime. Slice the jalapeño pepper into thin slices, you can leave out the seeds if you do not want the dish to be super spicy.
Clean and slice the leek into thin rings. Crush the clove of garlic and finely chop both the garlic and 1/2 an onion.
Cooking the lamb shank - 30 minutes
Heat up butter in the large skillet. Add in the jalapeño pepper, onion, leek and garlic into the pan. Sauté until soft, then remove from the pan. Add more butter in the same pan, and cook the lamb shanks for 8-10 minutes, depending on how thick they are.
Add dried thyme while the meat is cooking. Add the softened vegetables back into the pan and let heat up for another minute or two. Make a simple salad by simply cutting the cucumber into thin slices and finely dice the carrots.
You can use a vegetable peeler for easy carrot peeling. Season the simple salad with olive oil, salt and pepper. Serve next to one or two hasselback potatoes, soft vegetables and the cooked lamb shank. Enjoy!
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