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

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 ...

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

Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil. Once boiling, place the dish into the oven and cook for two ...

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 ...

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 Bite for Campbells Real Stock.

Toss the lamb shanks in some seasoned flour ... Cover the bones with foil when baking the pastry to stop them from burning. Cook in the oven for 20-25 minutes or until golden.

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 ...

Add the garlic and thyme sprigs and cook for a minute or two more. 2. Return the lamb shanks to the pan ... Preheat the oven to 180C, 160C fan, gas 4. 5. When the lamb is tender, shred the ...