Name: Yassmine's Lamb Shank Roast Recipe OMG
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: Egyptian
Ingredients: 4 Lamb Shanks each weighing between 1 lb to 1.5 lbs; 4 potatos; 4 carrots; 2 medium onions; 16 garlic cloves; 4 tsp garlic flakes; 1 cup plain yogurt; 4 tsp oregano; salt and pepper to taste

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The best lamb shank roast I have ever had in my entire life was at Yassmine’s house. While my husband and I were living in Houston, we would alternate Friday evenings at each other’s house. I always looked forward to Friday evenings because we would have good company and good food. Yassmine is an excellent cook, and luckily she shared with me her secret recipe.

Not only is this recipe so easy to do, but it is also fall off the bone tender. You can add potatoes, carrots, sweet potatoes, and/or onion below the lamb shank. The vegetables cook slowly and soak up the juice from the lamb. The vegetables are incredible.

I normally cook this dish with a golden raisin and caramelized onion rice dish. Or if you add enough vegetables below, you can eat it as is.

Another thing I enjoy with this meal is a side of plain yogurt with dried mint.

This recipe takes about 4 hours of cooking, so you will need to plan ahead time-wise before starting. You can marinate the lamb shank the night before, or 15 minutes before putting it in the oven.

When picking lamb shanks at the store, go for the lamb shanks around 1.5 pounds. Lamb shanks have a good amount of fat already in the cut, so we will not be using any additional oils or fats.

Lamb Shank Roast Recipe

Each lamb shank will be individually wrapped in parchment paper and foil. The food will directly sit on the parchment paper, and the foil will be used to lock in the moisture.

Marinate the Lamb Shank

Ideally, you will marinate the lamb shank 2 hours prior, but if you don’t have time, no sweat!

You can marinate the lamb shank with ANYTHING. My favorite recipe for the marinade to date is yogurt, dried garlic flakes, salt, pepper, and oregano.

I cut slots into the lamb meat and put fresh garlic inside. I cut each garlic clove into a third prior to putting it into the lamb meat. This is my special touch for the recipe, and I highly recommend you try it!

Prepare the Foil Packets

After the lamb shanks have marinated, cut up any type of vegetable you would like. For this recipe, I use carrots, potatoes, and onions. Put the vegetables with a little bit of salt onto the parchment paper.

Add the lamb shank on top of the vegetables.

Just like you are wrapping a gift, wrap the parchment paper around the lamb shank and vegetables. Next, wrap the foil around the parchment paper as tight as you can. The key is to not let any of the juices to escape!

If you like, you can wrap the foil a second time too.

Cook the Lamb Shanks

Put the lamb shank foil packets onto a cookie sheet or metal baking pan. Put in the oven for 4 hours at 300F or 150C. This is the most important step of the whole recipe.

Once the 4 hours are up. Pull out the shanks and uncover the tender meat!

Fold back the parchment paper and foil so that they are tucked into the sides of the meat. Roast the lamb shanks under the oven broiler until the meat turns brown on top (about 3 to 5 minutes max). Don’t cook longer than that or the meat will get dried out.

If you’d like a light side dish to accompany this, I’d recommend rice pilaf or a quinoa salad like this one.