Cooked this tonight:
3 X  lamb shanks or more
1x tbspn  olive oil
2 x tins diced tomatoes (400gm each)
2x carrots
1x stick celery
Sprig Rosemary
Lamb and garlic seasoning(Slow cook in the packet from the supermarket).
Method:
Brown shanks in oil
add other indreginets and cook for three hours.
I served mine with rice..the choice is yours.
Muzz

A really good meal...Friday night at Broke.
Muzz

and all were having is steak.....bugger
cheers George

I did shanks in a cooking comp earlier this year,  a similar recipe to Muzz's, submitted a plate to the judging panel and then tried one myself. Tough as old boots, you'll notice I didn't say lambs shanks, these were old mutton and no amount of cooking would've tenderised them.  Stringy and not good, pays to test taste as you go.

pd

Although not a always a perfect solution the best way is to use your local butcher, when he gets to know you he will give you the good gear and most privately owned Butchers will not sell anything that gives them bad vibes.

Don't believe me, then buy some Rump from a supermarket & then buy a piece from a butcher you know,BBQ them at the same time, then have a go at both. My local guarantees his meat and gives me a replacement if it doesn't please.

When I go away he Cryovacs my choices for me, better again.


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