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 ...

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 ...

Pierre’s technique for the perfect lamb stew, featuring seared lamb shanks, aromatic herbs, and hearty vegetables. With deep ...

Brown the lamb shanks on all sides until they develop a nice golden crust. Remove them from the pot and set aside. 4. Add the chopped onion, carrots, and celery in the same pot—Sauté for about 5 ...

Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to ...

Brown the lamb shanks in the little olive oil in a frying ... Add the cumin, coriander and crushed red pepper and sauté for a few seconds more. Add the cinnamon stick, preserved lemon and prunes ...

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 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 ...

1. Brown the carrots, onion, and garlic in a little oil, then place in a deep pan or casserole dish. 2. Dry, then brown the shanks in a hot pan with a little oil.