Oven Roasted Lamb Shanks In Foil Packets
These tender lamb shanks are slow-roasted in foil packets in the oven for 4 hours with carrots, potatoes, garlic, and onions. This is Yassmine's famous recipe and my go-to lamb shank recipe!
Servings: 4
Ingredients
- 4 lamb shanks each weighing between 1 lb to 1½ lbs (about ½ kg each)
- 4 potatoes sweet potatoes if Paleo
- 4 carrots
- 2 medium onions
- 8 garlic cloves cut in half
- 4 teaspoon garlic flakes
- 1 cup plain yogurt or Greek yogurt
- 4 teaspoon oregano or thyme
- salt and pepper to taste
Instructions
Make the Marinade
- Combine yogurt, salt, pepper, oregano, and garlic flakes in a bowl. Massage marinade into lamb shank and put in the fridge for 2 hours or overnight. If short on time, go to the next step straight away.
Prepare the Foil Packets
- Chop vegetables. Layer parchment paper on top of foil about the size of a cookie sheet. Place cut vegetables onto parchment paper and add salt and pepper to taste. Put lamb shank onto cut vegetables.
- Wrap an inner layer of parchment paper around the lamb shank and vegetables. Wrap foil tightly around parchment paper. Wrap a second layer of foil extremely tightly.
Cook the Lamb Shanks
- Cook for 4 hours at 300 ℉ or 150 ℃.
- Remove from oven and unwrap foil and parchment paper. Tuck parchment paper/foil into the sides of the lamb shanks. Broil lamb shanks at 450 ℉ or 230 ℃ for a few minutes to brown top. Make sure the parchment paper is properly tucked underneath the lamb shanks, so it doesn't catch on fire.
Notes
- Ideally, the lamb shanks should marinate for a minimum of 2 hours, however, this time can be skipped in running short on time.
- Store in the fridge for up to 4 days.
- If following the Paleo diet, the yogurt can be omitted.
Nutrition
Serving: 1shank | Calories: 534kcal | Carbohydrates: 60g | Protein: 51g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 246mg | Fiber: 11g | Sugar: 24g