Roast Lamb Shank (烤羊腿)
This Xinjiang style roast lamb shank is fall-off-the-bone tender, very juicy with a buttery texture, and bold in flavor. It’s very easy to prepare and cook, and a perfect centerpiece for your weekend dinner or holiday feast.
- Prep time
- 20 min
- Cook time
- 2 hr 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 teaspoons sea salt (, about 3/4 teaspoon salt per shank (*Footnote 1))
- 2 lamb shanks
- 2 tablespoons cumin powder
- 2 teaspoons Chinese chili flakes ((*Footnote 2))
- 1 teaspoon freshly ground Sichuan peppercorns
- 2 thumbs ginger (, large sliced)
- 1 onion (, sliced)
- Oil spray
- Chopped cilantro for garnish ( (Optional))
Instructions
- 1
Place the salt in a small bowl. Holding the lamb shank with your hand, using the other hand to sprinkle a generous amount of salt evenly over all surfaces of the lamb shanks.
- 2
Mix the cumin powder, Chinese chili flakes, and Sichuan peppercorns in a small bowl. Sprinkle the mixed species evenly over the lamb to cover all the surfaces, and use your hand to gently pat the spices onto the lamb.
- 3
Place the lamb shanks in a large ziplock bag. Spread the ginger slices and onion evenly over the lamb. Squeeze out as much air as possible then seal the bag. Marinate in the fridge overnight, or a minimum of 3 hours before cooking.
- 4
When you’re ready to cook, preheat the oven to 450°F (232°C).
- 5
Remove the lamb from the bag and discard the ginger, reserving the onion on the side to cook with later (if desired, see footnote 3). Place the lamb shanks in a roasting pan. Spray olive oil over the lamb to prevent the spices from burning. Roast without covering the pan for 20 minutes.
- 6
Transfer the lamb to your kitchen counter. Lower the oven to 325°F (162°C). Wearing a pair of oven mitts, carefully cover and seal the pan with foil or a pan lid. Return the pan to the oven once it’s dropped to 325°F (162°C). Roast for 2 hours. Do not open the foil during the process.
- 7
Once done, transfer the pan onto your kitchen counter. Uncover the pan and sprinkle cilantro over the lamb, if using. You will have some drippings collected in the roasting pan. I like to reserve it and drizzle the sauce over the lamb. Serve hot as a main dish. You can also store the lamb covered with the foil and heat it up in a 325°F (162°C) oven for 15 minutes before serving.