Ensure the lamb shanks are fully covered by the mixture, if not add more water. If using a slow cooker set it to a high setting and cook for six hours. If using a casserole dish then preheat the ...

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 ...

Toss the lamb shanks ... in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks. Cook on low ...

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 ...

Add in the same way, simmering on the hob until thickened. The size of the lamb joint you can cook depends on the size and shape of your slow cooker. Make sure you don't buy one that's too big.

Slow-roasted lamb shanks ... 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.

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.