Not your mother’s lamb shanks
Lamb Shanks have changed remarkably since my mother cooked them. The lamb shanks themselves are still the same, it’s the ingredients and method of cooking that my mother wouldn’t recognise.
Shanks were once classed in the frugality basket but, although they’re still great value for money, you can produce a gourmet meal from this old favourite.
- Brown the meat first. The slow cooker isn’t about hurling everything in and turning it on.
- Don’t use too much liquid. If the shanks look like they’re in a bathtub, take off the lid for a short time so the liquid can go away.
- Garnish with fresh rosemary
Nicko has an interesting recipe with cranberry sauce