Sheet Pan Lamb Shanks with Lemony Potatoes (Easy Shortcut Method)

This sheet pan lamb shank dinner is everything I love about Greek cooking—simple, comforting, and full of bold, lemony flavor. The lamb is first pressure cooked until it’s fall-off-the-bone tender, then roasted alongside golden potatoes that soak up all those rich juices. It’s the kind of meal that feels special enough for guests, but easy enough to pull together without stress. The potatoes are crisp on the edges, soft in the center, and infused with lemon, olive oil, and oregano—just like the classic Greek roasted potatoes we all grew up loving. And the lamb? Deeply savory, melt-in-your-mouth, and perfectly caramelized in the oven. This is a true “set it and impress” kind of dish… minimal effort, maximum wow.

📝 Ingredients

• 4 lamb shanks
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 tablespoon tomato paste
• 1 cup water or broth
• 1 tablespoon lemon juice
• 6–7 medium baking potatoes, peeled and cut into wedges
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder or 2 fresh garlic cloves grated
• 2 teaspoons dried oregano
• pinch of crushed red pepper flakes (optional)
• 1/2–1 cup water or broth
• fresh parsley
• lemon wedges

👨‍🍳 Instructions

1. 1Preheat the oven to 425 °F, 220 °C.
2. 2Pressure cook the lamb:Set a pressure cooker to sauté mode. Add the olive oil and cook the onion until soft.
3. 3Add the garlic and cook for a few seconds until fragrant.
4. 4Season the lamb shanks with salt, pepper, oregano, and cumin.
5. 5Place them into the pot and sear lightly on all sides.
6. 6Add the tomato paste, water or broth, and lemon juice.
7. 7Cover and pressure cook on high for about 45 minutes or until the lamb is very tender.
8. 8Allow the pressure to release naturally for 10 minutes, then release the rest.
9. 9Remove the lamb shanks and set aside. Reserve about 1 cup of the cooking liquid.
10. 10Prepare the potatoes:Place the potato wedges on a large sheet pan.
11. 11Add the olive oil, lemon juice, salt, pepper, garlic, oregano, and red pepper flakes.
12. 12Pour in the water or broth and toss everything together until well coated.
13. 13Spread the potatoes out in a single layer.
14. 14Assemble and roast:Nestle the lamb shanks between the potatoes.
15. 15Pour some of the reserved cooking liquid over everything for extra flavor.
16. 16Roast in the oven for 45–55 minutes, or until the potatoes are tender and golden and the lamb is beautifully caramelized.
17. 17Optional (but highly recommended):Turn the broiler on for the last 5–7 minutes to crisp everything up.
18. 18Keep a close eye so it doesn’t burn.
19. 19To serveTop with fresh parsley and a squeeze of lemon juice.
20. 20Serve with a simple salad or warm bread to soak up all those juices.