Baked Lamb and Veggie Packets

The Ithaca Farmer’s Market returned to the waterside outdoor pavilion this past weekend. As we biked to the market, Dan started laughing at me because I was literally bouncing in my seat. I was just so excited for some fresh local foods!

Sadly, it is still a little early here for spring produce, but there were plenty of carrots and potatoes to go around! We picked up a bag of each, along with a pound of ground beef.

I had come to the market determined to get a new ingredient, something I had never cooked with before. And since produce rations were low, I decided to try a new protein instead: lamb shanks.


At first bite, the lamb shanks were a little “gamey,” but they quickly grew on me. Cooking them in little parchment paper packets (see note after recipe) made the lamb and vegetables so tender and flavorful, and the quinoa we served with the meal soaked up the extra juices.

Baked Lamb and Veggie Packets

Yield: Serves 2


  • 1 pound fingerling potatoes (about 2 1/2 cups)
  • 5 medium carrots, washed and sliced into 1/2" thick slices (about 2 cups)
  • 1 medium yellow onion
  • 3 cloves garlic, sliced
  • 2 lamb shanks
  • 4 tablespoons olive oil + more for tossing with the last of the vegetables
  • 2 teaspoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried ground coriander
  • 6 tablespoons dry white wine


  1. Preheat the oven to 400F. Wash the potatoes and peel the onions, then cut each into bite-sized pieces. Mix the carrots, garlic, potatoes and onions in a large bowl.
  2. Mix the salt, pepper and spices in a small bowl and set aside.
  3. For each lamb shank, tear off about 2 feet of parchment paper. Fold in half to make a large double-layered sheet. Pile approximately one cup of the vegetables into the center of each piece of parchment paper.
  4. Rub one lamb shank all over with olive oil, followed by half the spice mixture. Repeat with the second piece of meat. Place a lamb shank on top of each pile of vegetables.
  5. Fold up the bottom of each piece of parchment paper, and tie in place with cooking twine. Set the packets upright and pour 3 tablespoons of wine into each. Gather the paper around the bone of each shank and tie shut.
  6. Place the packets, bone side up, in a 9x13" baking pan. Bake at 400F for 1 hour.
  7. After an hour of baking, toss the remaining vegetables with olive oil and add to the pan. Bake for another 50 minutes to an hour, until the meat is tender and falling off the bone. Serve with your favorite whole grain.



Next time, I would use foil instead of parchment paper. I think it would hold in the heat and moisture better.

Serve with quinoa or couscous.

Have you ever cooked lamb? What new ingredients are you afraid to work with? Or what are you looking forward to cooking with soon?


    • Julie @savvyeats says

      Let me know how you like it, especially if you try it with the foil instead of parchment paper!

  1. says

    There are lots and lots of ingredients that I am scared to cook with. Including lamb – well really any meat that I have never had before, how will I know if its done or if I cooked it correctly when I don’t know what it is supposed to taste/look like when it is done?

    However, the way you did it with the packets did make the process look pretty painless!

    • Julie @savvyeats says

      I know the mint sauce is the traditional way, but it just sounds like a weird combo to me. Did you like it? Maybe I’ll try it this summer when the mint comes up…


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