For the braised lamb:
Heat a medium skillet
an over medium heat. Dust lamb shanks with 2 tbsp flour
at off the leg of lamb.
Rub with olive oil
f the parsley.
Return lamb to pan, cover and simmer
ny excess fat from the lamb shanks, but don't trim
eason all sides of the lamb shanks with salt and pepper
ew minutes.
Return the lamb shanks to the cooker and
egins to smoke. Brown the lamb shanks in the hot oil
For lamb shanks:
Heat 2
Toss the lamb in the flour and shake
Sprinkle lamb with salt and pepper.
ol marinade.
2 \tPlace lamb and marinade in resealable plastic
tablespoon olive oil over lamb shanks and cover with salt
ouquet; set aside.
Season lamb with salt and pepper.
orms over it. Add the lamb, 4 or 5 chunks at
o 300\u00b0F. Season the lamb with salt and pepper. Oil
Combine lamb and barbecue sauce in a
230 degrees C).
Place lamb shanks into a large bowl
Season lamb shanks with salt and pepper.\
Preheat oven to 350\u00b0F.
Toss lamb shanks in flour, shaking off excess. Heat oil in a large Dutch oven. Working in batches, cook lamb until browned all over. Drain on paper towels. Return all lamb shanks to Dutch oven. Add onions, tomatoes, port, wine and stock. Cover then transfer to oven for 2 hours, or until lamb is tender.
Remove lamb shanks from Dutch oven and keep warm. Simmer pan juices until thickened slightly. Serve lamb with sauce, sprinkled with parsley.