There’s nothing quite like the aroma of a home-cooked meal wafting through the kitchen, and baked lamb shanks are the ...

If you're looking to make delicious, fall-off-the-bone lamb shanks, braising is the way to go. Just be patient with the slow cooking process, and you'll be rewarded with a mouthwatering dish.

Slow-roasted lamb shanks takes time, but not effort ... Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then ...

Toss the lamb shanks ... in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks. Cook on low ...

This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce. Preheat the oven to 160C/300F/Gas 4. Season the lamb ...

Slow-cooked until the meat is meltingly tender, then roasted until sticky, these orange-scented lamb shanks come with a rich gravy care of Campbell’s Real Stock. This recipe was developed by ...

Season the lamb shanks with a pinch of sea salt and black ... then transfer to the oven for 1 hour. Mix up again, and cook uncovered for another hour, or until the lamb is tender.

Put the lamb shanks into a 27 - 29cm (11 - 11.5 inch)/4.1 - 4.7 litre (7 - 8 pint approx.) casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover (approx.

Lamb shanks are so flavorful, but their tough connective tissue leaves very few cooking methods that will produce an edible meal. They do best when cooked low and slow, until the meat is falling ...

Reduce the heat and leave this to cook for about 30 minutes. 7. Add enough hot water to cover the meat on the shanks and bring to a boil. Reduce to a simmer and cover with a lid. 8. Leave the meat to ...

If you have time, salt the lamb in the fridge overnight, so the seasoning has time to penetrate into the meat. Slow-cooking a large cut of meat has the advantage of less shrinkage, and cooking it ...