How long do you cook a lamb shank in a bag?

Lamb Roast Re-imagined

Both of my nannas would always cook a Sunday lamb roast — every week without fail. So did my mum. It was comforting, but it was also cooked in copious amounts of animal dripping! I still can’t live without a Sunday roast every month, but my roast is a little lighter on the fat and a lot lighter on the organs and hips! Most people don’t roast shanks but trust me, they’re delicious. And yes, I cooked these babies in an oven bag!

Ingredients

• 1 large oven bag
• 1 tbsp flour
• 4 lamb shanks
• 1 tbsp olive oil
• 8 cloves garlic
• 4 sprigs rosemary
• Salt & pepper

Method

• Preheat oven to 180°C.
• Place flour in an oven bag and set aside.
• Rub lamb shanks with olive oil and season with salt and pepper.
• Cut slits in each shank big enough to fit a garlic clove and place cloves in each slit.
• Place lamb and rosemary in the bag and seal as per package directions.
• Bake for 90 mins, remove from oven and rest for 15 mins.
• Remove shanks from the bag.
• Serve with roasted potatoes and a leafy salad.
• Tip: You’ll find oven roasting bags with the foil and wrap in your supermarket. They make even tougher cuts of meat tender!