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 ...

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 ...

and a minty lettuce salad. Serves 1-2 Lamb ingredients 1 lamb shank, per person 1/3 cup plain yoghurt 1 heaped tsp each ...

Pour 1 litre/1¾ pint of cold water into a small ... Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat. Add the ginger, carrot ...

Return the lamb shanks to the pan, then add the remaining ... TIP:If you prefer a thicker sauce, mix 1-2 tablespoons of cornflour with enough cold water to make a smooth paste.

This recipe comes from a meal I had some 10 years or so ago at a restaurant in Queenstown with a dear friend. The restaurant – long gone now - wouldn’t provide a recipe but I liked the dish so ...

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.

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.

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 ...