Full of flavour, lamb shanks come from the lower end of the leg and are best slow-cooked to achieve their favoured falling-off-the-bone consistency. These Greek-style lamb shanks are tasty, filling and oh-so-good. Browning the meat guarantees a rich flavour and helps to seal in the juices. In the unlikely event you have leftovers, remove the meat from the bone and store it in an airtight container in the fridge for up to three days or in the freezer for up to one month. This is a great recipe for your slow cooker or you can cook them in a large ovenproof casserole dish with a tight fitting lid.