Turn the shanks over. Cook for another 1-1 ½ hours, until the beans and lamb are tender. The liquid should have reduced to give you a thick stew. If it hasn’t, remove the shanks and simmer ...

These days lamb shanks are a treat and it is hard to remember that when I was growing up on our farm we used to feed them to the dogs. Now, they are a delicacy, cooked long and slow until the ...

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 ...

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 ...

Season the lamb shanks with a pinch of sea salt and black ... Mash the soft garlic cloves into the stew, discarding the skins, then season to perfection with salt, pepper and a thimble of red ...

Brown the lamb shanks in the little olive oil in a frying ... Deglaze the frying pan with 2-4 tablespoons of water and pour over the stew. Add salt to taste. Cover with parchment paper and the ...