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

The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. Equipment: You need a slow cooker to make this recipe.

Drain and set aside. Heat 1.5 tbsp of olive oil over a high heat in the same pan. Brown the 4 small lamb shanks all over, about 4-5 minutes, seasoning as you go. Remove these to a bowl or plate.

Place a large deep casserole pan on a high heat. Season the lamb shanks with a pinch of sea salt and black pepper, then fry in 1 tablespoon of olive oil, turning until browned all over.

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.

Preheat oven to 160°C. 2. Season lamb shanks with salt, pepper, garlic, cinnamon, rosemary, and clove and sear the shanks in a hot griddle sealing all the sides. 3. In a pan, place the lamb shank and ...

Add the tomatoes and herbs and then spoon into the enamel pie dish over the lamb shanks. Cover the dish with foil and cook in the preheated over for about 1 ¾ - 2 hours or until the lamb is tender.

Here are step-by-step instructions on how to shape and fill ravioli. We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of ...