y excess fat from the lamb shanks, but don't trim away
Trim lamb shanks of excess fat and sinew
Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag
asserole dish.
Season the lamb shanks with salt and pepper, add
edium high heat. Cook the lamb shanks, 2 at a time, turning
Rinse lamb shanks and place in a large
egins to smoke. Brown the lamb shanks in the hot oil on
Mix all of ingredients and pour over shanks.
Marinate for a minimum of four hours or overnight (for best flavour overnight is the best, turning shanks every so often, keep in fridge covered when marinating.
Bake covered in marinade on very slow oven 125\u00b0C or 250\u00b0F for 5 hours.
Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat
kins easier.
Toss the shanks in the flour -I do
nd pour over the rinsed lamb shanks in a wide glass dish
ablespoon olive oil over lamb shanks and cover with salt.
230 degrees C).
Place lamb shanks into a large bowl; drizzle
Place lamb shanks with all marinade ingredients in
Trim excess fat from the lamb shanks and season with salt and
eason all sides of the lamb shanks with salt and pepper and
ot over medium heat; brown lamb shanks on all sides in hot
il and brown lamb on all sides, removing shanks to make room
Season lamb shanks with salt.
Place flour in bowl and coat shanks lightly
165 degrees C). Generously season lamb shanks with salt and black pepper