They lookd gorgeous and I couldn't resist buying them, but now I haven't a clue what to do with them. Think I'd like to braise them so they're really tender, but have no recipes in the house. Anyone got any ideas?
Sorry no quantities or exact timings, but tin of tomatoes, chopped up onion, glass of red wine, garlic, bay leaves, salt, pepper, bung in oven on low-medium heat for min 2 hours depending on size etc. Add a bit of water if it looks like it needs liquid. If you can muster up an aubergine, chop that into it too.
pmsl beachy! Forgot I have the Winter recipe book too so will have a look.
That looks yummy CD - but dont have all ingredients in house, so marking the page for again.
Might try yours Mrsfp - have all that in my cupboard today.
Roll your shanks in seasoned flour and fry off in a casserole. Remove from casserole and put in onions, garlic, shopped carrots and cook for a bit to soften. Put shanks back and pour over loads of red wine and some stock. Season and put in a couple of sprigs of rosemary and a spoonful of tomato puree. Cover with foil then lid and put in oven. Cook for as long as you can be bothered but a couple of hours is good. Add beans - haricot of you can get them or cannellini - for the last half hour. Gorgeous.
Thanks everyone - you lot are fab. Ended up doing it the 'sponge' way, though had to use stock instead of wine on this occasion. Anyway, it was gorgeous and dh was well impressed! So thanks very much to all - now I'll never be stuck for what to do with lamb shanks again.