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£6.50
The lamb shanks are taken from both the front and back legs, and boast melting tenderness if cooked long and slow, with the meat falling away from the bone
| Weight | 400g |
|---|
Pre-heat the oven to 140°C / Fan 120°C / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and Sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers atleast a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.
