There’s nothing quite like the aroma of a home-cooked meal wafting through the kitchen, and baked lamb shanks are the perfect recipe to create that cozy feeling. This dish is hearty, flavorful ...

Lamb shanks are a classic winter dish, when cooked right they are juicy, tender and full of flavour! For this cook we smoked ...

Place the lamb shanks in the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid ...

Return the lamb shanks to the pan and bring the liquid to the boil. 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 ...

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.

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 ...

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

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.