Oven Roasted Lamb Shanks In Foil Packets

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

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

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.

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.

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.

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.

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

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

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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

Chef's Knife

Cutting Board

foil

Parchment Paper

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