Discover the ultimate comfort food with braised lamb shanks—rich, tender, and perfect for a cozy one-pot meal that delights ...

How to Make Jamie Oliver's Perfect Roast Leg of Lamb. To make this leg of lamb, you'll need celery, carrots and onions, bay ...

Center your Seder around a shank bone with tender, herbal, woodsy meat for the main course. These Passover lamb recipes ...

When buying shanks from the butcher, check where they're come from. They may not always be from the same source as the other lamb. FAQs about BBC Food ...

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 ...

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 ...

Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping centerpiece fit for a holiday meal. Cook the lamb low-and-slow, then bump up the ...

Preheat the oven to 180˚C/350˚F/Gas Mark 4. Place a large deep casserole pan on a high heat. Season the lamb shanks with a pinch ... you with a searchable recipe database that would give you ...

Just in time for Easter. The humble lamb shank may have fallen out of fashion, but I really think it’s the perfect comforting ...

Instructions Preheat the oven to 150°C. Apply a generous sprinkling of salt all over the lamb shanks. Heat a large flame-proof baking dish with a tight-fitting lid over medium-high heat. Add the ...

Season with salt and pepper and bring to a boil. Make sure the lamb shanks are covered with the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat ...

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 ...