Grilled Lamb Shank
Ovis ariesMacronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best prepared by slow roasting or braising to enhance tenderness and flavor. Marinating before grilling can add additional flavor.
Smart Selection & Storage
Choose lamb shank that is bright red with minimal discoloration. Look for meat that has a good amount of marbling for flavor.
Store lamb shank in the refrigerator for up to 3 days or freeze for longer storage. Thaw in the refrigerator before cooking.
Myths vs Realities
MythLamb is too fatty to be healthy.+
MythAll lamb is tough and chewy.+
MythEating lamb increases cholesterol levels significantly.+
Healthy Recipes
Mediterranean Grilled Lamb Shank with Quinoa Salad
This dish features tender grilled lamb shank served alongside a refreshing quinoa salad, packed with vegetables and herbs for a nutritious meal.
- 2 lamb shanks
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1. Marinate the lamb shanks in olive oil, lemon juice, salt, and pepper for at least 2 hours.
- 2. Grill the lamb shanks over medium heat for 1.5 to 2 hours, turning occasionally until tender.
- 3. Meanwhile, cook the quinoa in water according to package instructions, then mix with cucumber, tomatoes, onion, parsley, olive oil, lemon juice, salt, and pepper.
Spicy Grilled Lamb Shank with Mint Yogurt Sauce
This spicy grilled lamb shank is complemented by a cooling mint yogurt sauce, making it a perfect balance of flavors.
- 2 lamb shanks
- 2 tablespoons harissa paste
- 1 cup plain Greek yogurt
- 1/4 cup fresh mint, chopped
- 1 tablespoon lemon juice
- Salt to taste
- 1. Rub the lamb shanks with harissa paste and let marinate for at least 1 hour.
- 2. Grill the lamb shanks over medium-high heat for about 2 hours until fully cooked.
- 3. Mix yogurt, mint, lemon juice, and salt to create the sauce, and serve alongside the grilled lamb.
Herb-Crusted Grilled Lamb Shank with Sweet Potato Mash
Enjoy a flavorful herb-crusted grilled lamb shank served with creamy sweet potato mash for a wholesome meal.
- 2 lamb shanks
- 1 cup mixed fresh herbs (rosemary, thyme, parsley)
- 2 tablespoons Dijon mustard
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Blend herbs and mustard together and coat the lamb shanks with the mixture, allowing to marinate for 1 hour.
- 2. Grill the shanks for 1.5 hours until tender and cooked through.
- 3. Boil sweet potatoes until soft, then mash with olive oil, salt, and pepper, and serve with the lamb.
Citrus Glazed Grilled Lamb Shank with Asparagus
This vibrant dish features grilled lamb shank glazed with a citrus marinade, served with grilled asparagus for a light meal.
- 2 lamb shanks
- 1 orange, juiced
- 1 lemon, juiced
- 2 tablespoons honey
- 1 bunch asparagus, trimmed
- Salt and pepper to taste
- 1. Combine orange juice, lemon juice, honey, salt, and pepper to create a marinade, and marinate the lamb shanks for 2 hours.
- 2. Grill the lamb shanks for 1.5 hours, basting with the marinade.
- 3. Grill asparagus for 5-7 minutes until tender and serve alongside the lamb.
Balsamic Glazed Grilled Lamb Shank with Roasted Veggies
Savor the rich flavors of grilled lamb shank drizzled with balsamic glaze, paired with a medley of roasted seasonal vegetables.
- 2 lamb shanks
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, quartered
- Salt and pepper to taste
- 1. Mix balsamic vinegar and honey to create a glaze, and marinate the lamb shanks for 1 hour.
- 2. Grill the lamb shanks for 1.5 hours, basting with the glaze.
- 3. Toss vegetables with olive oil, salt, and pepper, roast in the oven at 400°F for 20-25 minutes, and serve with the lamb.
Garlic and Rosemary Grilled Lamb Shank with Cauliflower Rice
This healthy dish features grilled lamb shank infused with garlic and rosemary, served over a bed of cauliflower rice for a low-carb option.
- 2 lamb shanks
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 head cauliflower, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Combine garlic, rosemary, salt, and pepper, and rub onto the lamb shanks, marinating for at least 1 hour.
- 2. Grill the lamb shanks for 1.5 hours until tender.
- 3. Sauté grated cauliflower in olive oil for 5-7 minutes, seasoning with salt and pepper, and serve with the lamb.
Lamb Shank Tacos with Avocado Salsa
Enjoy grilled lamb shank shredded and served in corn tortillas, topped with a fresh avocado salsa for a healthy twist on tacos.
- 2 lamb shanks
- 8 corn tortillas
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 1. Grill the marinated lamb shanks for 1.5 hours until cooked through, then shred the meat.
- 2. Mix avocado, red onion, cilantro, lime juice, and salt to create the salsa.
- 3. Serve shredded lamb in corn tortillas topped with avocado salsa.
Grilled Lamb Shank with Chimichurri Sauce
This dish features succulent grilled lamb shank paired with a vibrant chimichurri sauce, adding a zesty flavor to your meal.
- 2 lamb shanks
- 1 cup parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1. Marinate the lamb shanks with olive oil, salt, and pepper for 1 hour before grilling.
- 2. Grill the lamb shanks for 1.5 hours until tender.
- 3. Combine parsley, olive oil, vinegar, garlic, salt, and pepper to make chimichurri sauce, and serve over the grilled lamb.
Lamb Shank and Vegetable Skewers
These grilled lamb shank skewers are packed with colorful vegetables, making them a fun and healthy option for your next barbecue.
- 2 lamb shanks, cut into cubes
- 1 bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 red onion, cut into chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Marinate lamb cubes in olive oil, salt, and pepper for 1 hour.
- 2. Thread lamb and vegetables onto skewers, alternating between them.
- 3. Grill skewers for 10-15 minutes, turning occasionally until lamb is cooked through.
Lamb Shank and Spinach Stuffed Peppers
These bell peppers are filled with a savory mixture of grilled lamb shank and spinach, creating a nutritious and satisfying dish.
- 2 lamb shanks, shredded
- 4 bell peppers, halved and seeded
- 2 cups fresh spinach, chopped
- 1 cup cooked brown rice
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- 1. Grill the lamb shanks until tender, then shred the meat.
- 2. Mix shredded lamb, spinach, brown rice, feta, salt, and pepper.
- 3. Stuff the mixture into halved bell peppers and bake at 375°F for 25-30 minutes until peppers are tender.
Frequently Asked Questions (FAQ)
What is the best way to cook lamb shank?
The best way to cook lamb shank is by slow roasting or braising, which allows the meat to become tender and flavorful.
How long should I cook lamb shank?
Lamb shank should be cooked for about 2 to 3 hours at a low temperature to achieve optimal tenderness.
Can I grill lamb shank?
Yes, lamb shank can be grilled, but it is recommended to first braise it to ensure tenderness before finishing on the grill.
What are the health benefits of lamb shank?
Lamb shank is high in protein, iron, and zinc, which are beneficial for muscle health, blood production, and immune function.
Is lamb shank fatty?
Lamb shank does contain fat, particularly saturated fat, so it should be consumed in moderation as part of a balanced diet.
What sides pair well with lamb shank?
Lamb shank pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
How do I know when lamb shank is done?
Lamb shank is done when it is fork-tender and the internal temperature reaches at least 145°F (63°C).
Can I freeze cooked lamb shank?
Yes, cooked lamb shank can be frozen for up to 3 months. Ensure it is stored in an airtight container.