Lamb Shanks En Papillote with Leeks, Carrots, Rosemary, and Orange
A low, gentle oven turns lamb shanks, leeks, carrots, rosemary, orange, vermouth and butter into a fragrant foil-baked supper.
Prep 25 min · Cook 2 hr 55 min · Total 3 hr 20 min · Makes 4 servings
Ingredients
- 4 lamb shanks
- 2 leeks, sliced
- 2 carrots, peeled and diced
- 1 teaspoon fresh rosemary, chopped
- 1 orange, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- Move a rack to the lower third of the oven, then set the heat to 300°F. On your counter, lay out 4 heavy-duty foil sheets, each 16×16-inch. Divide the leeks and carrots among them, using 1/4 of each for every sheet, and add 1 rosemary sprig plus 1 strip of orange zest to each pile. Season the piles with salt, pepper, and a pinch of crushed red pepper flakes, then let them wait for the lamb.
- Blot the lamb shanks dry, then season them generously with salt and pepper. Warm the oil in a large skillet over medium heat until it looks hot and glossy. If the pan is getting crowded, work in batches; you want the shanks browned all the way around, about 10 minutes total per batch. Place 1 shank over the vegetables on each foil sheet. Lift the foil sides a bit so the juices stay put, but hold off on closing the packets.
- Put the skillet back over medium heat, pour in the vermouth, and let it come to a simmer while you loosen the browned bits with a wooden spoon. Take the pan off the heat. Spoon or pour the vermouth equally into the 4 packets, letting it run over the lamb. Finish each shank with a slice of the butter.
- Crease and fold the foil into rectangular packets, pinching every seam closed firmly. Set the packets on a baking sheet; touching is okay, overlapping is not. Bake for 2-1/2 hours, then peek inside one packet carefully because the steam is fierce, and try the lamb with a fork. You’re looking for meat that feels tender and is starting to pull from the bone. If it is not there yet, bake 10 minutes more and take another look.
- Slide everything from the packets onto large plates or pasta bowls, tucking the vegetables and juices around the shanks. Before you bring them to the table, you can pull out the rosemary and orange zest, if you like.