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slow cooked lamb shanks in the oven

Yassmine’s Falling of the Fork Lamb Shank Roast Recipe


  • Author: Lilian B.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 1x
  • Diet: Halal

Description

I struggled finding a good lamb shank roast recipe, until I tried my friends secret recipe. This lamb shank is so tender and delicious, you will love it!


Scale

Ingredients

  • 4 Lamb Shanks each weighing between 1 lb to 1.5 lbs
  • 4 potatos
  • 4 carrots
  • 2 medium onions
  • 8 garlic cloves (cut in half)
  • 4 tsp garlic flakes
  • 1 cup plain yogurt
  • 4 tsp oregano or thyme
  • salt and pepper to taste

Instructions

Make the Marinade

  1. Combine yogurt, salt, pepper, oregano, and garlic flakes in a bowl.
  2. Massage marinade into lamb shank and put in fridge for 2 hours or overnight. If short on time, go to next step straight away.

Prepare the Foil Packets

  1. Chop vegetables.
  2. Layer parchment paper on top of foil about the size of a cookie sheet.
  3. Place cut vegetables onto parchment paper and add salt and pepper to taste.
  4. Put lamb shank onto cut vegetables.
  5. Wrap inner layer of parchment paper around lamb shank and vegetables.
  6. Wrap foil tightly around parchment paper.
  7. Wrap a second layer of foil extremely tightly.

Cook the Lamb Shanks

  1. Cook for 4 hours at 300 ℉ or 150 ℃.
  2. Remove from oven and unwrap foil and parchment paper.
  3. Tuck parchment paper/foil into the sides of the lamb shanks.
  4. 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.
  • Category: Entree
  • Method: Roasting
  • Cuisine: Egyptian

Nutrition

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

Keywords: lamb shank roast baking lamb leg

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