Foil-Baked Lamb Shanks With Warm Eggplant Salad

Prep Time
Cook Time
2h 45m
Ready In

"I'm very excited about this recipe found at an Australian cooking site (deliciousdotcomdotau) because it pairs lovely lamb shanks w/a warm eggplant salad & cooks them using a new method I hope to try soon. The recipe suggested the use of "French-trimmed" lamb shanks which refers to the method of "trimming the shanks to leave a clean, attractive length of bone". This doesn't chg the flavor or cook time, but is more a visual issue (It makes them "prettier" on the plate or in a photo if that matters to you). I entered both metric & the US imperial units of measurement, but the size of lamb shanks can vary so the main goal is to get 4 lrg shanks of equal size so they roast evenly. ENJOY!"

Original recipe yields 4 servings


  • Serving Size: 1 (1089.3 g)
  • Calories 552.6
  • Total Fat - 24.1 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 24 mg
  • Sodium - 1739.2 mg
  • Total Carbohydrate - 81.7 g
  • Dietary Fiber - 27.6 g
  • Sugars - 33.9 g
  • Protein - 23.6 g
  • Calcium - 536.7 mg
  • Iron - 7.5 mg
  • Vitamin C - 249 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 170°C (340°F). Cut eight 15-in (40 cm) squares of aluminum foil. Rub spices & salt over lamb shanks. Lay a lamb shank on 4 squares & top w/thyme & garlic. Gather the sides of the foil up to create 4 bowls. Enclose each pkg w/a 2nd 15-in (40 cm) square piece of foil (bringing the sides together) & then pour 1/3 cup (80 ml) wine into each pkg. Twist the ends of the foil to secure each pkg & roast lamb on a baking dish or tray for 2 1/2 hrs or until tender. (Adjust cook time for shank size as needed)

Step 2

Combine eggplant & oil. Season w/salt & pepper & place on a parchment paper-lined baking tray. Roast above lamb for the final 35 min of cook time or until tender. Remove from oven & combine w/raisins, chickpeas, olives, parsley & feta.

Step 3

Remove lamb from foil to a serving plate, reserving the liquid. Strain the liquid & place in a pan over med heat. Cook for 4-5 min until thickened. Serve lamb w/eggplant salad, lamb sauce & lemon wedges. (Potatoes are also required at our house)

Tips & Variations

  • Only standard kitchen items are required.