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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.

Roast Lamb Shank (烤羊腿)

By Maggie Zhu
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Inactive time: 1 day
Total Time: 1 day 2 hours 40 minutes
Servings: 2 servings
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.

Ingredients

  • 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

  • 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.
  • 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.
  • 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.
  • When you’re ready to cook, preheat the oven to 450°F (232°C).
  • 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.
  • 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.
  • 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.

Notes

  1. The lamb shanks I cooked were about 1.2 to 1.3 lb per shank. If your lamb shanks are bigger, you might consider using a bit more salt, about 1 teaspoon for shanks that are 1.5 lbs+.
  2. Chinese chili flakes are not very spicy and they add a great flavor to the lamb. If you plan to use spicier chili flakes, you can use 1/2 to 1 teaspoon chili flakes plus 1 teaspoon paprika to reduce the spice level.
  3. You can use some oil or butter to cook the onion on the stove to make caramelized onion. It goes great with the lamb. Or you can discard the onion if you don’t plan to cook with it.

Nutrition

Serving: 1serving, Calories: 617kcal, Carbohydrates: 1g, Protein: 92.2g, Fat: 24.4g, Saturated Fat: 8.6g, Cholesterol: 294mg, Sodium: 603mg, Potassium: 1137mg, Fiber: 0.3g, Sugar: 0.1g, Calcium: 62mg, Iron: 9mg