These roast lamb shanks in foil are fall apart tender and so, so juicy and delicious from the garlic and rosemary.
Each shank is wrapped individually in foil for the oven, so you can easily scale this recipe for a crowd or make it just for yourself without a problem.
This makes cleaning up really easy, as there is very little mess, and you can even serve it straight from the foil if you wish. This makes entertaining at home so easy and definitely stress free.
Simply serve with some creamy mashed potato because all the other vegetables are cooked in the parcel.
How easy is that?
Lamb shanks are so meaty and the perfect portion size for one person. This makes them perfect for entertaining as there is no last minute carving.
The meat is stuffed with slithers of garlic and rosemary, which brings out the sweetness of the lamb and is simple to do.
The vegetables are cooked with the meat, so they soak up all of the delicious juices. All you need to do is arrange a potato dish and dinner is ready!
This is such an easy dish to put together, and you can really use whatever vegetables you like or what is in season.
If you are on your own, cook 2 and freeze 1 for later or prepare a batch of these early in the day if you are feeding a crowd.
The red wine and redcurrant sauce can be seved over the lamb or leave the lamb in the foil and serve the sauce separately. Either way, it's easy to clean up!
❤️ Why you will love this recipe
- Easy to prepare in advance.
- Very easy clean up.
- Perfect for entertaining or a meal for one.
- Fork tender and juicy meat.
- Perfectly portioned.
- No last minute carving.
💙 Save this recipe for later
Did you know? When you see the 💙on the right hand side, you can bookmark the page to save it for later, or share it too. This is also the best place to subscribe for weekly updates
- Lamb - prepared lamb shanks about 400-450 grams each, (about a pound).
- Carrots - any carrots you prefer.
- Garlic - garlic cloves, not powder.
- Oil - vegetable oil, olive oil or canola.
- Redcurrant jelly - this is a smooth jelly, not a jam
- Rosemary - fresh sprigs of rosemary.
- Stock - chicken or lamb stock.
- Salt - cooking salt or kosher salt.
- Pepper - freshly ground black pepper.
- Red wine - use something that you enjoy and would serve with the meat.
- Onion - brown onion.
- Cornflour - or cornstarch, optional for thickening.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- sharp knife
- chopping board
- deep oven dish
- aluminium foil
- frying pan / skillet
- wooden spoon
Peel the onions and carrots.
Cut the onion in half and slice lengthways and slice the carrots at an angle.
Lay out 2 large squares of foil and divide the vegetables.
💭 Top Tip
- Some foil varieties can stick to the food. If in doubt lightly oil the foil or line the foil with parchment paper.
Peel the garlic and cut each clove into 4 or 5 slithers.
Make deep cuts on both sides of the lamb shanks and stuff each cut with a piece of rosemary from 1 sprig and a piece of garlic.
Season the lamb all over with the salt and pepper.
Put the oil in a frying pan over a medium to high heat.
Sear the lamb all over, turning so that all areas are browned.
💭 Top Tip
- If you ever wondered if searing beef makes it more tender, the answer is much deeper. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistable!
Divide the remaining rosemary between the vegetables and place the lamb shank on top.
Bring two opposite corners together and fold the foil to seal, then fold up the other ends.
⏲️ Roasting Time
Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5.
Cook for 2 to 2.5 hours until tender.
💭 Top Tip
- Check the meat after an hour to see if it's cooked to your liking. If you want to serve the meat on the bone, for presentation purposes then stop cooking as soon as the lamb is tender when you pierce it with a carving fork. If you over cook it, the meat will fall off the bone.
Let the lamb rest while you make the sauce.
If you want to serve the lamb at the table, transfer the vegetables to a presentation dish and arrange the lamb over the top.
Alternatively, leave the roast lamb shanks in foil and serve individual portions.
Make the sauce by deglazing the frying pan with the wine.
Scrape off any residue with the wooden spoon then add the redcurrant jelly and stock, (or juices from the lamb).
Bring to a boil and check the seasoning.
💭 Top Tip
- If you prefer a thicker and glossier sauce, mix a teaspoon of cornflour with the same of water andstir into the sauce.
Serve the sauce poured over the lamb shanks.
🥗 Side Dishes
- Fried Cabbage with Bacon
- Cavolo Nero Kale
- Honey Roasted Carrots and Parsnips
- Easy Roast Potatoes
- Honey Roasted Swede
- Roast Savoy Cabbage
- Whole Baked Cauliflower Cheese
- Minted Mushy Peas
- Leeks in White Sauce
- Pan Haggerty
- Roast Potatoes
- Redcurrant jelly - a good subsitute is blackberry or bramble jam.
- Vegetables - use a mixture or try swede, celeriac, parsnip, leeks, butternut squash, peppers, mushrooms or beetroot.
- Refrigerator - cool, cover and store in the refrigerator for up to 3 days.
- Freezer - freeze in an airtight container for up to 2 months. Defrost overnight in the refrigerator.
- To reheat - reheat with the sauce in the oven covered with foil at 180 C / 350 F / 160 FAN / Gas 4, or break up the meat to use in a curry.
🍱 Prepare in Advance
- Prepare the lamb and vegetable parcels, cool then refrigerate up to a day before cooking.
When cooking tougher or fattier cuts of lamb, that benefit from slow cooking, it is always advisable to cover the lamb with foil to stop it from drying out.
For larger joints, such as slow cooked lamb shoulder, you can remove the foil towards the end of cooking to allow the meat to brown.
It is not essential to roast lamb shanks in foil if you are cooking them in liquid, as the pan lid will protect the meat.
More lamb dishes
- Minted Lamb Burgers
- Slow Cooked Lamb Shoulder
- Lamb with Pomegranate Molasses
- Slow Roast Lamb with Garlic and Rosemary
- Lamb Kleftiko
- Cannon of Lamb with Redcurrant Sauce
Roast Lamb Shanks in Foil
- Sharp knife
- Chopping board
- deep oven dish
- Aluminium foil
- Frying pan / skillet
- Wooden spoon
- 2 lamb shanks
- 2 cloves garlic
- 2 sprigs rosemary
- 2 teaspoon oil
- 1 onion
- 2 carrots
- 2 tablespoon redcurrant jelly
- 100 ml red wine
- 200 ml chicken stock
- Peel the onions and carrots. Cut the onion in half and slice lengthways and slice the carrots at an angle. Lay out 2 large squares of foil and divide the vegetables.
- Peel the garlic and cut each clove into 4 or 5 slithers. Make deep cuts on both sides of the lamb shanks and stuff each cut with a piece of rosemary from 1 sprig and a piece of garlic.
- Season the lamb all over with the salt and pepper.
- Put the oil in a frying pan over a medium to high heat. Sear the lamb all over, turning so that all areas are browned.
- Divide the remaining rosemary between the vegetables and place the lamb shank on top. Bring two opposite corners together and fold the foil to seal, then fold up the other ends.
- Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5. Cook for 2 to 2.5 hours until tender. Let the lamb rest in a warm place.
- Make the sauce by deglazing the frying pan with the wine. Scrape off any residue with the wooden spoon then add the redcurrant jelly and stock, (or juices from the lamb). Bring to a boil and check the seasoning.
- Serve the sauce poured over the lamb shanks.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More beef, lamb and venison recipes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
Please leave a rating as it helps other readers to discover the dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.