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.

In the world of comfort food, few dishes rival the allure of slow-cooked lamb shanks. With their tender, fall-off-the-bone texture and a gravy so rich it could be a meal on its own, this dish is a ...

Place the lamb shanks in the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid ...

Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker Add the onion and garlic to the frying pan and stir-fry for ...

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 ...

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 ...

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 ...

Remove the pan from the heat and let the lamb shanks to cool in the sauce then remove the shanks and strain the sauce into a second pan. 9. Heat the strained sauce for a about 10 minutes until it has ...

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.

Season the lamb with salt and pepper before searing, but because braising concentrates flavors, wait until the final half ...