Smoky Paprika Lamb Shank Parcels

Recipe by The Normans
READY IN: 2hrs 30mins




  • Preheat oven to 180C (350F).
  • Place the paprika, salt and oil in a bowl and mix to combine. Rub the lamb shanks with the paprika mixture.
  • Cut 4 x 30cm (12in) squares of non-stick baking paper and layer 2 sheets to make 2 squares. (We had to cut an extra larger piece to enclose the shank).
  • Divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre.
  • Top each square with a shank.
  • Place the wine and brown sugar in a bowl and mix to combine. Divide between the squares.
  • Bring the ends of the paper together and secure with kitchen string to enclose.
  • Place the parcels on a large baking tray and roast for 2 hours or until tender.
  • Place the parcels in bowls and open carefully, allowing the steam to escape. Top with basil leaves and sprinkle with lemon rind to serve.