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

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.

Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and ...

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 ...

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 ...

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.

The Cabot family live and work in Lanmore, outside Westport. Fresh, seasonal foods are their passion, from country markets to ...

Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it would if the meat were bone-in. As always with a large cut of meat, I strongly advise using a meat ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...