Lamb Shanks

(Slow cooking)

The cooking times below are the same for veal, wallaby and venison shanks. The shanks can also be coated in a dry marinade – such as a Herbies spice mix (Tagine or Chermoula are perfect with lamb).

Cooking time:

2 to 3 hours

Instructions:

A) BAKE: Brown first and bake at 150°C for 2 to 2½ hours, covered except for the last hour.

B) BRAISE: Brown first and place in casserole dish. Add vegetables and stock/wine. Simmer gently for 2½ to 3 hours.

Serve with a potato mash or couscous.