Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Slow roasted parchment-wrapped shanks

{arnaki sti ladokolla}


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 about 2 hours 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


-       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

-       sea salt

-       freshly ground pepper

-       1 lemon

-       parchment paper









Preparation Time: 10 minutes

Cooking Time: 120 minutes

Serves: 6