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    Home » Recipes » Main Dish

    Oven Roasted Lamb Shanks In Foil Packets

    By Lily・Published: Sep 12, 2020・Updated: Apr 7, 2025・Post may have affiliate links.

    Jump to Recipe Print Recipe

    These slow-roasted lamb shanks are oven-baked in foil packets with vegetables until the lamb meat falls off the bone.

    roasted lamb shanks in the oven

    Not only is this recipe so easy to do, but it is one of my top 5 recipes! Although you need four hours of cooking time, these lamb shank foil packets are quick and easy to assemble. Also, the foil packets are customizable and easy to clean up.

    These tender lamb shanks are from my friend, Yassmine. The meat is moist, tender, and flavorful- even the vegetables are incredible. The vegetables cook slowly and soak up the juice from the lamb.

    Ingredient Notes

    lamb shank foil packet ingredients in bowls.

    Marinate the lamb shanks with plain yogurt, crushed garlic, dried oregano, salt, and pepper. Other optionals spices include ground cumin, ground coriander, or chili flakes. I recommend lamb shanks around 1.5 to 2 lbs. The best vegetables to include in the foil packets are root vegetables like carrots and potatoes.

    How to Make Lamb Shanks

    Make 1" slits (about 3 or 4 for each) into the meat and stuff halved garlic cloves. Marinate the lamb shanks. Heat the oven to 300℉ or 150℃. Chop the vegetables.

    marinate lamb shank meat on vegetables

    On the countertop, lay a large foil sheet with parchment paper on top. Add the chopped vegetables. Sprinkle the vegetables with some salt and pepper. Add the marinated lamb on top of the vegetables. Each shank will be individually wrapped in parchment paper and foil. The food will directly sit on the parchment paper, and the foil locks in the moisture.

    foil packets in oven pan

    Place the lamb shanks in the oven at 300 ℉ or 150 ℃ for 4 hours. Unwrap the foil packets so the parchment paper and foil is tucked into the sides of the meat.

    slow cooker roasted lamb shanks in the oven

    Roast the lamb foil packets for a few minutes in the oven at 450 ℉ or 230 ℃. Keep an eye on those shanks so they don't dry out.

    roasted lamb shanks in the oven

    Tips and Tricks

    • Make sure the shanks are wrapped extremely well with foil. I wrap the shanks with two layers of foil because it prevents moisture from escaping. I recommend wrapping each shank individually rather than adding a foil on top of a baking pan.
    • I prefer to use parchment paper AND foil for my foil packets. The parchment paper is in contact with the food, and the foil creates an airtight enclosure where the moisture can't escape.
    • Slice 1" sections into the lamb shank and stuff the meat with garlic cloves. I add about 3 to 4 slits to each and stuff with a half garlic clove.
    • Plan for four hours of cooking time.
    • Marinate the lamb shanks the night before or 15 minutes before putting it in the oven.
    close up view of roasted lamb shanks

    What to Serve With Lamb Shanks

    This dish is a one packet meal with incredible slow roasted vegetables and falling off the bone lamb, but another side I enjoy with this meal is garlic cucumber yogurt. Another light side dish to accompany this meal is Lebanese rice with vermicelli or tabbouleh.

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    📋 Recipe

    slow cooked lamb shanks in the oven

    Oven Roasted Lamb Shanks In Foil Packets

    Author: Lily
    Course: Entree
    Cuisine: Egyptian
    Prep: 15 minutes mins
    Cook: 4 hours hrs
    Total: 4 hours hrs 15 minutes mins
    5 from 6 votes
    Print Pin Rate Email
    Servings 4
    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!

    Ingredients
     
    US Customary - Metric

    • 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.

    Equipment

    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board
    foil
    parchment paper.
    Parchment Paper
    9" x 13" baking pan.
    Baking Dish

    Notes

    1. Ideally, the lamb shanks should marinate for a minimum of 2 hours, however, this time can be skipped in running short on time.
    2. Store in the fridge for up to 4 days.
    3. If following the Paleo diet, the yogurt can be omitted.

    Nutrition

    Serving: 1 shank | Calories: 534 kcal | Carbohydrates: 60 g | Protein: 51 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 7 g | Trans Fat: 0 g | Cholesterol: 3 mg | Sodium: 246 mg | Fiber: 11 g | Sugar: 24 g

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 6 votes (2 ratings without comment)

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      Recipe Rating




    1. Maureen

      June 12, 2022 at 2:48 am

      Yummy thank you. Now I need to find a cut of beef that will work in the same way.

      Reply
      • Lily

        June 12, 2022 at 8:02 am

        Thanks for the comment! That’s a great idea!

        Reply
      • Lily

        June 17, 2022 at 8:11 pm

        Hi Maureen, you've inspired a new recipe- Mediterranean Pot Roast! It turned out wonderful, hope you get a chance to check it out.

        Reply
    2. john

      January 18, 2022 at 6:36 pm

      do I cut cooking time to 2 hours for 2 1lb shanks?

      Reply
      • Lily

        January 18, 2022 at 6:42 pm

        Keep the 4 hour cook time and individually wrap each shank.

        Reply
    3. James

      November 10, 2021 at 10:12 am

      5 stars
      Hi Lilly, I'm on my own now ,but l love cooking, l Love Lamb so when l found your recipe l thought I'll give that a try ,Absolutely Brilliant the the Flavours from the Lamb which fell off the bone and the vegetables were Amazing, l have made this 3 times in the past 4 weeks, my
      Favourite Lamb dish ever, thank you Lilly,

      Reply
      • Lily

        November 14, 2021 at 3:27 pm

        Thank you for commenting! Lamb shanks in foil packets are one of my favorite low and slow recipes!

        Reply
    4. Jess

      July 13, 2021 at 1:42 pm

      5 stars
      Made this over the weekend and it was delicious

      Reply
      • Lily

        July 13, 2021 at 1:43 pm

        This is always my go to recipe for family gatherings

        Reply
    5. Lilian B.

      April 17, 2020 at 11:08 pm

      Thanks Luiz!

      Reply
    6. Luiz T

      April 14, 2020 at 7:32 am

      Meat melts off the bone. Flavor of vegetables with the lamb is sooo good.

      Reply
    7. Yas

      April 07, 2020 at 11:40 pm

      5 stars
      Sooooooooooo good

      Reply
      • Lilian B.

        April 09, 2020 at 12:16 am

        5 stars
        Thanks Yas

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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