Lamb Shanks Reynolds Wrap
As described to me in a butcher shop in suburban Chicago,
- Lamb shanks, cracked, one per person. Shanks you buy in the supermarket are usually
cracked already. if not, ask the butcher to do so. Cracking the bone allows the marrow
to escape and flavor the meat.
- 2 sprigs fresh rosemary per shank (or 1-3 tsp dried per shank)
- 1 or 2 peeled garlic cloves per shank
- olive oil to drizzle over the shanks (optional)
- 1 long (10-14 inches) piece of Reynolds aluminum foil per shank
- Turn the oven on to 200F. That's right, two hundred.
- Lay one shank on a piece of aluminum foil. Add a sprig of rosemary, garlic, and oil.
- Seal up the lamb shank in the foil very very snugly. I lift the foil above the shank
lengthwise and then make a series of small folds until the tightly folded foil is snug
against the shank. Then fold up and scrunch the two ends. You want to prevent the juices
from dribbling out. That's the only secret to this recipe. If there is a leak in your
seals, the shanks will be dry and tough and you will have nothing to show for your efforts
but a walk down memory lane to your childhood of dry, tough lamb chops, and a messy oven
- Repeat for each shank.
- Put shanks in the oven after breakfast, or at least before noon. If you're worried
about your seals, you can check for leaks after about an hour. Otherwise, leave them
alone. You want them to be in the oven for at least 6 hours and up to 8 or 9 if you're
out of the house.
- When you are ready to eat dinner, take the packets out, open them carefully (hot steam
will escape), save the juices if you like for gravy, and pull the meat off with a couple
How to securely wrap your lamb shanks in aluminum foil
Click or tap the image for a slide show
Be careful not to let a sharp edge of the shank slit the foil, or you will need to
This is tricky only the first time. Thereafter, you can easily do it while listening
to a Wagner opera or watching TV or enjoying your favorite adult beverage -- but probably
not with your eyes actually closed.