These slow-roasted lamb shanks are oven-baked in foil packets for four hours at 300 ℉ (or 150 ℃) until the lamb meat falls off the bone.

These tender lamb shanks are from my friend, Yassmine. The meat is moist, tender, and flavorful. Add potatoes, carrots, sweet potatoes, and onion below the lamb shank. The vegetables cook slowly and soak up the juice from the lamb. Even the vegetables are incredible.

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.

If you like slow-roasted oven recipes, check out this slow-roasted bone-in ribeye roast recipe, chicken thighs and potatoes, or Mediterranean pot roast.

Ingredient Notes

Lamb Shanks: This recipe is ideal for lamb shanks, but other similar size cuts of lamb work too. When picking lamb shanks at the store, go for the lamb shanks around 1.5 pounds. Lamb shanks already have a good amount of fat in the cut, so we will not use any additional oils or fats. The quality and freshness of the lamb matter.
Vegetables: This recipe works great with starchy vegetables like potatoes, sweet potatoes, carrots, etc. The starchy vegetable soaks in all of the juices from the lamb as the lamb is being slow-cooked. Honestly, vegetables are my favorite part of the dish!
Garlic & Onions: Add garlic chunks directly into slits within the meat. The onions are added to the vegetables for extra flavor.
Yogurt: Use yogurt to marinate the lamb. It's also a great side dish, like this cucumber mint yogurt sauce. Do not use sweet yogurt or flavored yogurt. Use plain yogurt or Greek yogurt that's either full-fat or fat-free.
Spices: Use dried oregano, salt, and pepper to make things simple. You can add dried thyme, ground cumin, or ground coriander.

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.

ingredients for oven roasted lamb shanks

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.

Hint: 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.

Wrap the parchment paper around the lamb shanks and vegetables. Tightly wrap the aluminum foil around the parchment-wrapped lamb shank. Place the individually wrapped lamb shanks in a baking dish.

Place the lamb shanks in the oven at 300 ℉ or 150 ℃ for 4 hours.

Once the lamb shanks have roasted for 4 hours, unwrap them. Fold back the parchment paper and foil so it's 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.

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.

Variations

The lamb shanks can be marinated with a variety of flavors and spices. My favorite recipe for the marinade is yogurt, dried garlic flakes, salt, pepper, and oregano.

What to Serve With Lamb Shanks

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 side I enjoy with this meal is garlic cucumber yogurt. If you'd like a light side dish to accompany this, I'd recommend Lebanese rice with vermicelli or some tabbouleh.

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