How to cook lamb shanks perfectly



Full of flavour, lamb shanks come from the lower end of the leg and are best slow-cooked to achieve the falling-off-the-bone consistency we all love. It’s important to brown the meat if you want to guarantee a rich flavour so don’t skip this step. Browning also helps to seal in the juices and tenderise the meat. In the unlikely event you have leftovers (the taste will make it hard to resist a second-helping), remove the meat from the bone and store it in an airtight container in the fridge for three days or in the freezer for up to one month.

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