This recipe of braised lamb shanks has lamb shanks cooked with onion, celery and carrot, seasoned with rosemary and further cooked with white wine. This sauce is further simmered till glossy and ...

For the lamb shanks, preheat the oven to 150C/300F/Gas ... Add the onion, garlic, rosemary and anchovy fillets and stir well to combine. Add enough of the hot beef stock to just cover the lamb ...

It cries out for a big, dusty Rhone red wine. If you decide to buy a leg of lamb with the bone in and debone it yourself, keep any trim and bone, as this will make a really good stock for later use.

Here's full recipe of braised lamb shanks with soft polenta ... Step 4: Make a bouquet garni by placing rosemary, thyme, bay leaves and peppercorns on the muslin and tie the corners to form ...

Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and ...

You could learn to cook these lamb shanks paired with beer and honey. These calves are marinated in a mixture of beer, honey, ...

Lamb shank is perfect for slow cooking. It was once a rather cheffy cut, on every pub and restaurant menu, but seems to have died off a bit these days, which is a pity. I love swede with this, served ...

Here in rural southwest France, tradition dictates lamb that is being roasted or braised is seasoned simply with parsley or rosemary and garlic, along with a generous amount of salt. Rarely is ...