Lamb shanks?

[insanityscratching]

Does anyone have any tips for cooking these please as I'm planning on making them for Sunday lunch?

This is delicious.

The main thingis the longer and slower the better. I've done them all day before from about 10am till five- ish on a very liw heat.

I bung them in the slow cooker with a whole bottle of cheap red wine, four or five rosemary sprigs, a lamb stock cube and loads of black pepper. Cook all day on low. It's SO delicious. You could thicken up the sauce a bit with cornflour or just a normal butter and flour roux, & skim the fat off a bit but usually I don't bother.