Herb-Crusted Lamb Shank with Tomato-Garlic Reduction and Rosemary Mashed Potatoes

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb shanks, coated in a fragrant herb crust, served with a rich tomato-garlic reduction and creamy rosemary mashed potatoes. This Australian-inspired lamb recipe, ready in about 80 minutes, pairs lamb shanks, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 50 min Serves 4 Australian cuisine 520 cal/serving

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Ingredients

4, 200g each lamb shanks
2 tbsp olive oil
2 tbsp, chopped fresh rosemary
1 tbsp, chopped thyme
to taste salt
to taste black pepper
4, chopped tomatoes
3 cloves, minced garlic
500g, peeled and cubed potatoes
50g butter
1 tsp, chopped fresh rosemary

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Instructions

Step 1: Preheat oven to 200°C (400°F). Season lamb shanks with salt and pepper. Mix rosemary and thyme with olive oil, then press the mixture onto the lamb shanks.
Step 2: Place shanks on a baking tray and roast for 40 minutes, until golden and tender.
Step 3: In a saucepan, sauté garlic and tomatoes for 5 minutes. Add 200ml water and simmer for 10 minutes to make a reduction.
Step 4: For mashed potatoes, boil potatoes until tender. Mash with butter and rosemary. Serve lamb shanks with reduction and mashed potatoes.