[Closed] lamb shanks

Yep, that should do it! Just make sure you chuck the whole bottle in 😉 Rosemary and bay are my favourites.

hubba hubba drooling already 😀

Bit of redcurrant jelly, some red wine, shallots, garlic, small carrot and a stick of celery diced finely, boquet garni ( a proper fresh one, not a teabag jobby), salt and pepper, maybe some beef stock. Cook for ages on low in the slow cooker then thicken at the end with a paste made of equal amounts of butter and flour ( a beurre manie), adjust sesoning and serve with some spuds. Nom nom nom etc.

Add some lemon zest and 2 tbsp of honey to the above-mentioned. FTW.
Then while it's cooking buy this !
www.amazon.co.uk/gp/aw/d/0600620697/ref=mp_s_a_1?qid=1300396411&sr=8-1

Forgot to add, garnish with some chopped parsley after serving. I cooked some lamb shanks for Prince Phillip once, he said they were very nice.

Marinate them over night in a whole bottle of red, herbs, onions and whole garlic heads chopped in half. Roll them in flour and lightly sear them in. Add back to marinate and slow cook - thicken sauce if required.

All very nice, but, the best way to do a lamb shank is to score the flesh to a depth of around 10mm, carefully rub in a good tandoori spice mix then rub over with a garlic puree.
Oven roast on a med to low heat for 2 hours in a deep tin and covered in tin foil.
Then crisp and brown on a flaming bbq. Use the stock from the roasting tin to baste.
Flavour sensation.

I've done whole boned lamb shoulders like that, it's yummy.

Or tagine style... bash up lots of garlic, cumin seeds, coriander seeds, fenugreek, salt and fresh chillies. Chop a pile of dried apricots if you've majored on the cumin or throw in prunes if you've gone heavier on coriander. Sit everything on some very coarsely chopped large onions, lob on some water, get it up to heat on the hob in a heavy casserole or something and then lob it in the oven for ages.

Cous cous with chopped nuts, lots of coarsely chopped fresh coriander and a good dose of salt.

Mmmm.