Rob's Lamb Shank in a bag
A great variation on cooking a lamb shank, wrapped up in a parcel and packed with great simple flavours.
- Lamb shanks 1-2 per person depending on size
- Garlic cloves peeled and thinly sliced, 3-4 per shank
- rosemary sprigs 3-4 per shank
- Salt & pepper
- drizzle olive oil
Preheat oven to 180 degrees. Thinly slice the garlic cloves into pieces and take small sprigs of rosemary off your stalks. You need about 3-4 slices of each per shank
Pierce the shank with a sharp knife making about 3-4 small incisions with the tip of your knife and push in a slither of garlic and rosemary into each cut
Tear off a piece of baking paper (enough to cover the whole shank twisting the ends like a parcel) and place the shank in the middle with a drizzle of olive oil and season with salt & pepper, the wrap up the parcel, tying both ends so there is no gaps in there
Place onto a tray or roasting pan and into the oven and turn temp down to around 150/160 degrees for 3-4 hours. You can't really stuff this up the longer the better - if you need to take it out earlier you can. The meat falls off the bone and get's an almost like glass like bottom from the oil at the bottom of the parcel. SO YUM.