These Preserved Lemon Boneless Lamb Shanks are one of my favourite creations in the kitchen. The preserved lemon cuts through the richness of the lamb beautifully, while the feta adds a creamy salty finish that makes the whole dish feel bright and balanced. As the lamb slowly cooks, the potatoes absorb all the flavour from the stock, herbs and lamb juices, becoming buttery and deeply savoury around the edges.
Boneless lamb shanks are also such an underrated cut of meat and one I’m always excited to cook with. They become incredibly tender after a few hours in the oven and are often easier to work with than traditional bone-in shanks. If you’ve picked up boneless lamb shanks and aren’t quite sure what to make with them, this recipe is genuinely one of my favourite ways to cook them./
Looking for other ways to cook with boneless lamb shanks? You'll love my Red Wine Boneless Lamb Shanks or my Boneless Lamb Shank Rosé Ragu
Jump to:
- Why you need to make this Preserved Lemon Boneless Lamb Shanks
- Ingredients for Preserved Lemon Boneless Lamb Shanks
- Instructions for Preserved Lemon Boneless Lamb Shanks
- Tips for the Best Lamb Shanks
- Substitutions
- Equipment
- Storage
- FAQ
- Related
- Try these other slow cooked lamb recipes;
- WATCH HOW TO MAKE THIS RECIPE:
- Preserved Lemon Boneless Lamb Shanks
Why you need to make this Preserved Lemon Boneless Lamb Shanks
- Boneless lamb shanks become incredibly tender and rich after slow cooking, creating that perfect pull-apart texture without needing lots of prep work.
- The preserved lemon adds brightness and depth without making the dish taste overly lemony. It melts into the braising liquid and gives the whole dish a subtle savoury citrus flavour.
- Everything cooks together in one pot, meaning the potatoes soak up all the lamb juices, herbs and stock as they cook.
- The combination of feta, oregano and preserved lemon gives the dish a slightly Mediterranean feel while still being deeply comforting and hearty.
- It feels elevated and dinner-party worthy while using very simple ingredients and minimal hands-on cooking time.
- The leftovers are incredible the next day and the lamb reheats beautifully.
Ingredients for Preserved Lemon Boneless Lamb Shanks
- Boneless lamb shanks: Become rich, tender and deeply flavourful after slow cooking while being easier to serve than bone-in shanks.
- Potatoes: Absorb the braising liquid as they cook, becoming buttery, soft and packed with flavour.
- Red onion: Adds sweetness and richness as it slowly softens in the oven.
- Chicken stock: Creates the braising liquid and keeps the lamb juicy during cooking.
- Garlic: Adds savoury depth and mellows beautifully after several hours in the oven.
- Preserved lemon: Brings brightness, saltiness and complexity that balances the richness of the lamb.
- Rosemary: Adds earthy flavour that pairs perfectly with slow cooked lamb.
- Oregano: Gives the dish a fresh Mediterranean-style finish.
- Extra virgin olive oil: Helps the lamb caramelise and enriches the braising liquid.
- Feta: Adds creaminess and a salty finish that lifts the whole dish.
- Salt and pepper: Essential for seasoning the lamb and potatoes properly during cooking.
See recipe card for quantities.
Instructions for Preserved Lemon Boneless Lamb Shanks
Step 1: Add potatoes, onion, garlic, rosemary, oregano and preserved lemon to an oven safe braising pot/large pot with a lid.
Step 2: Add the lamb shanks, season with salt, pepper and a good drizzle of olive oil. Cover with a lid and place in the oven
Step 3: Slow cook for 3 - 3 ½ hours, basting every hour.
Step 4: Pull apart tender lamb and serve with potatoes
Tips for the Best Lamb Shanks
- Don’t skip seasoning the lamb generously before cooking. Slow cooked dishes need more seasoning than you might think.
- If your potatoes are browning too quickly around the edges, simply spoon some of the braising liquid over the top during cooking.
- The lamb is ready when it easily pulls apart with a fork. If it still feels tight or chewy, give it another 20–30 minutes.
- Letting the dish rest before serving helps the braising liquid thicken slightly and allows the flavours to settle.
Substitutions
- Swap the boneless lamb shanks for lamb shoulder or lamb leg if preferred.
- Goat cheese or labneh can be used instead of feta.
- Thyme works beautifully in place of rosemary or oregano.
- Vegetable stock can be used instead of chicken stock if needed.
Equipment
I loooove doing all my braised meats in this Oblong Casserole by Le Creuset
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave, oven or on the stovetop with a splash of stock or water to loosen the sauce. The lamb can also be frozen for up to 3 months.
FAQ
Can I make this ahead of time?
Yes. In fact, the flavour becomes even better the next day. Reheat gently on the stove or in the oven with a splash of stock.
Can I use normal lemons instead of preserved?
Yes, it won't have that unique fun flavour that preserved lemon does, but it will still be delicious.
What does preserved lemon taste like?
Preserved lemon tastes salty, savoury and intensely citrusy, but much softer and more complex than fresh lemon.
Can I use bone-in lamb shanks?
Yes, though they may need slightly longer cooking time depending on size.
Related
Looking for other recipes like this? Be the first to try my most recent recipes!
Try these other slow cooked lamb recipes;
WATCH HOW TO MAKE THIS RECIPE:
Preserved Lemon Boneless Lamb Shanks
Ingredients
- 800 g boneless lamb shanks approx 4 shanks
- 800 g potatoes sliced into wedges. Desiree is best
- 1 large red onion sliced into wedges
- 500 ml chicken stock
- 6 cloves garlic
- ½ preserved lemon
- 2 sprigs rosemary
- 4 sprigs oregano
- 2 tablespoon olive oil extra virgin
- cooking salt
- pepper
- 50 g feta
Instructions
- Preheat oven to 160C fan.
- To a large cast iron or oven safe dish with a lid, add the chicken stock, potato, garlic, rosemary, oregano, preserved lemon and a good pinch of salt.
- Add the lamb shanks to the pot, they should be semi submerged in some of the stock. Top the lamb with another decent pinch or salt as well as some pepper and drizzle the dish with some olive oil.
- Cover with a lid and place in the oven for 3 - 3 ½ hours, basting the lamb with the cooking liquid every hour.
- Once the lamb is pull apart tender, bring it out of the oven and let it rest for 15 minutes. Remove the preserved lemon (it's a bit too intense to eat on its own!)
- Top with feta and extra oregano.
- Serve the lamb and potatoes as is, or with your favourite greek salad.
Notes
- Don’t skip seasoning the lamb generously before cooking. Slow cooked dishes need more seasoning than you might think.
- If your potatoes are browning too quickly around the edges, simply spoon some of the braising liquid over the top during cooking.
- The lamb is ready when it easily pulls apart with a fork. If it still feels tight or chewy, give it another 20–30 minutes.
- Letting the dish rest before serving helps the braising liquid thicken slightly and allows the flavours to settle.
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