Lamb Shanks & Roasted Potatoes by Ben Pisarevsky |


Lamb shanks are a traditional meal during Passover seder.

How to cook lamb shanks properly can seem intimidating, but let us guide you and show how easy and simple it truly is! To top it all, we are going to cook them and make them with delicious baby roasted potatoes. We are going to show you how to marinate, braise and cook the lamb in order to end up with a meal that will have everyone licking their plates. Braising is a key part to cooking lamb shanks. Braising is simply searing/browning of the meat, then cooking it in the oven on a lower temperature for a longer period of time.



3 lamb shanks


1.5 tbsp paprika

1 tsp cinnamon

1 tsp cumin

1 tsp oregano

1 tsp kosher salt

1/2 tsp black pepper

4 cloves garlic (loosely chopped)

6 tbsps olive oil

2 carrots loosely sliced

2 onions loosely chopped

750ml red wine

2 cups chicken stock


1. Start by mixing all the marinade ingredients together and blending well.

2. Add the shanks into a ziploc bag and pour over the marinade/rub. Shake it well and refrigerate overnight for the best results. If you’re in a rush, ideally leave it for at least 30 min.

3. Preheat the oven to 320ºF

4. When ready to cook, get the ceramic pot on the stove on high heat and add a generous amount of olive oil. Once hot add the lamb shanks. Rotate them every so often for about 6-8 minutes to get a nice brown colour on them.

5. Add in the onions and carrots and cook them for about 2 minutes

6. Deglaze the pot with the red wine. Bring the shanks to sit on the veggies. Let the wine boil and reduce by half.

7. Once reduced by half, add in your chicken stock. Bring it back to a boil for about 3 minutes then place the pot in the oven UNCOVERED.

8. Every hour check on the lamb, baste it and rotate it to prevent any one side from drying out.

9. After 3 hours take the meat out. That’s it!



Baby potatoes (halved)

1 tbsp paprika

2 tsp kosher salt

1 tsp black pepper

3 tbsp olive oil


1. mix all the ingredients together.

2. get in the oven on 425ºF for about 35-40 minutes.

3. If not roasted enough, leave a bit longer.

*KEEP AN EYE ON THEM!* you don’t want them to burn.

4. Finally, plate your potatoes and lamb and enjoy the delicious benefits of a braised, tender lamb shank, on a bed of roasted baby potatoes.

 Ben is the creator of Impossibly Kosher. A YouTube and Instagram channel dedicated to making and sharing  favorite meals that are mouth-watering, incredibly fragrant, and beyond delicious. All of them, 100% Impossibly Kosher. Ben is a Jewish Montrealer with a full time job who just loves to cook. Whether it’s on the grill, the stove, in the oven or simply in a bowl, he loves it all. Every Thursday, Impossibly Kosher shares a new video on how to make another delicious meal. Check them out here on Youtube, Instagram, and Facebook !

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