Slow-roasted lamb shanks takes time, but not effort, and you will be rewarded with the most succulent and tender meat. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of oil in a large ...

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 ...

If you’re looking to impress with a truly sophisticated dish, this Chocolate and Red Wine-Braised Lamb Shanks recipe is a ...

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 ...

Best paired with potatoes and naan. Lamb shanks so often get the herby, tomato treatment but I’ve switched it up with these ...

Place the lamb shanks, garlic and vegetables in the slow cooker or alternatively, a large casserole dish. Mix the tomato paste, passata, herbs and water in a jug and pour over the shanks.

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 ...

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.

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 ...

With Christmas dinner looming and the thought of another stress-filled day preparing your turkey, why not try these two lamb ...

The knock-out flavours of anchovies, olives, winter herbs and Campbell’s made from scratch, 100% natural beef stock meld together to produce deliciously succulent lamb that falls from the bone.