How to Roast a Shank Bone for Passover

A roasted lamb shank bone, known as the zeroa (also spelled zeroah or z'roah), is placed on the seder plate at Passover. It symbolizes the two lambs that were sacrificed on the eve of the ancient Jews' exodus from Egypt. A lamb was sacrificed on the afternoon before Passover in subsequent years. Now, of course, lambs are no longer sacrificed and the roasted shank bone is placed on the seder plate as a reminder of the first Passover. The shank bone also symbolizes the arm of God, as it is mentioned in the Bible. Roasting the shank bone in the oven is a common custom in Jewish tradition.

Visit your butcher or grocer several days before Passover to ensure that you can find a shank bone for your seder plate.

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Clean as much meat as possible off the shank bone.

Turn the oven to 400 degrees Fahrenheit.

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Place the shank bone in a roasting pan and place it in the preheated oven.

Roast the shank bone for 40 to 60 minutes.

Remove the shank bone from the oven and let it cool. Wrap it up completely and store it in the refrigerator until you're ready to place it on the seder plate on the evening that begins the celebration of Passover.


You can usually get a lamb shank bone from your butcher or the meat department at the grocery store.