Here’s a great technique to bake lamb shank to perfection, and with little mess to clean up afterwards!
First get a piece of aluminum foil and parchment paper as shown below. Note, this requires parchment paper, and not wax paper
Salt and pepper all sides of the lamb shank
Place a few slices of lemon on parchment paper
Rest the seasoned lamb shank on the lemon slices
Cut slits in lamb shank, on either side of the bone
In a bowl, add a couple tablespoons of lard (or other fat like butter or tallow) as well as your desired dried herbs (in this case there was half teaspoon each of rosemary, thyme and sage)
Blend well to make a herbed lard paste
Fill slits with herbed paste, and coat top of lamb shank with remainder paste
Fold the parchment paper to make a packet
Seal the aluminum foil to create a sealed shell for the parchment packet. Place in oven preheated at 350 deg F and cook for 2.5 hours
When the lamb is finished cooking, carefully open the aluminum shell. Be careful not to burn yourself, as the steam us very hot!
Carefully open the parchment packet, make sure you do not leak any of the delicious fluid at the bottom
Transfer the lamb shank and the juice to a plate
The meat should pull apart easily
Serve the lamb with both fork and spoon, to enjoy the flavourful meat and lemon-herb jus
