This is a great “roast” if you’re single or home alone. The way I see it, why should the single ones miss out on a nice roast, frankly I will eat a roast to myself over a couple of days easy but not everyone wants to cook a huge joint just for themselves.


  • 2 lamb shanks, per person

  • Thyme

  • Olive oil

  • Rosemary

  • Salt/pepper

  • 1 lemon

  • 3 potatoes, peeled and quartered

  • 1 red onion quartered

  • I large carrot, thickly diced

  • 1 parsnip, thickly diced


  • 1.

    This dish is easier with an oven/casserole dish (ideally with a lid). Or you can use a regular dish and cover with foil.

  • 2.

    Pre heat oven to 200

  • 3.

    Bring a large saucepan of salted water to the boil and throw in the spuds, carrots and turnip. We want to par boil them slightly not completely cook them. Should take about 10-15 minutes, time to get the shanks ready.

  • 4.

    In a large bowl put in the shanks, 3-4 sprigs of thyme, good sprig of rosemary that’s been broken up a bit, good slosh of olive oil, pinch of salt and pepper and combine thoroughly with your hands. If possible do this the night before or at least 2 hours before you start and leave in the fridge to marinate.

  • 5.

    Take the veg off the boil once they are just giving to the point of a knife, drain, and throw back in saucepan and toss about a bit to remove any excess moisture. Pour in a splash of olive oil and a pinch of salt and pepper. Toss about and pour in your casserole dish to completely cover the base, like a bed.

  • 6.

    Get the shanks and lay them evenly on top of the veg and pour any excess from the bowl over the top. If marinating, try to take them out of the fridge a good 20 minutes before so the meat comes to room temperature.

  • 7.

    Bang it in the oven with the lid on or a covering of foil and cook for 45mins to one hour. Have a look after 40minutes and check on the progress. Take off the lid remove the shanks to one side to rest while you do the veg.

  • 8.

    Arrange the veg on a plate, place shanks on top and sprinkle with some chopped flat leaf parsley and a good squeeze of lemon.

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