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.

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.

Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a ...

For the lamb shanks, preheat the oven to 150C/300F/Gas 2. Season the lamb shanks with salt and freshly ground black pepper. Heat the oil in a large casserole over a medium heat. When the oil is ...

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 ...

Place the pressure cooker pan without the lid over a medium-to-high heat. Add the oil and brown the lamb shanks. Remove the shanks from the pan and set aside. Add a little more oil if necessary ...

Best paired with potatoes and naan. Lamb shanks so often get the herby, tomato treatment but I’ve switched it up with these ...

Regent Hotels & Resorts has opened a resort hotel and restaurant by chef Michael Mina blocks from the Santa Monica Pier.

Lamb shanks used to be cheap cuts but they became all the rage a few years ago. Now they are a succulent treat. Allow plenty of time to let these shanks cook slowly. I will often throw in some ...

Part of what makes lamb shanks so flavourful is the marrow deep in the bones. As the shanks cook, the marrow liquefies, adding the concentrated essence of the lamb to the dish. This means that ...