Lamb shanks are a popular ingredient on winter menus due to their fabulous texture and rich flavour. Easy to prepare, they simply need slow, gentle cooking to release their full potential. The shanks have a high proportion of collagen, which dissolves when they are cooked slowly, resulting in flavourful, juicy and tender meat.
Brush with oil, season generously with salt and pepper and roast at 150 C for a couple of hours.
Dust with flour, brown in a hot fry pan, put in slow cooker with stock (allow 1C stock per 1kg meat) and cook as per slow cooker recipe / instructions.