Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Slow roasted parchment-wrapped shanks
{arnaki sti ladokolla}


It is a very common Greek technique to bake fish, meat or poultry in parchment paper. This is a very simple and traditional recipe that makes lamb juicy and tender.
Tip: before roasting the lamb, take it out of the fridge and let it sit for 30 minutes. It will roast more evenly. Serve hot or at room temperature with roasted potatoes and lettuce salad.


-       2 lamb shanks
-       4 branches fresh rosemary
-       4 branches fresh thyme
-       4 branches fresh oregano
-       6 cloves garlic, smashed & unpeeled
-       4 tbsp. extra virgin olive oil
-       kosher salt
-       freshly ground pepper
-       1 lemon
-       parchment paper

 Preparation Method

1. Preheat the oven to 400F
2. Squeeze lemon juice over lamb and rub it evenly
3. Place the herbs and garlic on the paper, creating a nice bed for the lamb
4. Place the lamb on top of the herbs and garlic and rub it evenly with olive oil, salt and pepper, using your hands
5. Use a paring knife to pierce and insert salt and pepper (and garlic, optionally) into the lamb shanks
6. Wrap the lamb, using 4 or 5 layers of paper and use butcher’s twine to tie up and secure the package
7. Place the package on a baking sheet and bake for 2.5 hour at 400F, reducing to 360F after the first hour
8. Remove from the oven and let it sit for 20 minutes before unwrapping
9. Unwrap the lamb, place it on a platter and serve with all the remaining juices in the paper

Preparation Time: 10 minutes
Cooking Time: 140 minutes
Serves: 6

(Illustration by minifrenchie)