an over medium heat. Dust lamb shanks with 2 tbsp flour, shaking
t from the lamb shanks, but don'
eason all sides of the lamb shanks with salt and pepper and
egins to smoke. Brown the lamb shanks in the hot oil on
For lamb shanks:
Heat 2
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.
0 degrees C).
Place lamb shanks into a large bowl;
n large Dutch oven. Pat lamb shanks dry of excess liquid with
165 degrees C). Generously season lamb shanks with salt and black pepper
he flour and dust the lamb shanks. Add the oil to a
Season lamb shanks with salt and pepper.\n
freezer bag).
Dredge lamb shanks in flour.
Thinly slice
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.
igh heat.
Add the lamb shanks and brown on all sides
Brown lamb shanks under broiler to remove excess fat.
Remove shanks from broiler and place in the bottom of crock pot.
Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
Pour over lamb shanks in crock pot.
Sprinkle chopped onions and drained chickpeas over the top.
Set crock pot on low for 8-10 hours.
Serve lamb shanks on rice or couscous.
Skim sauce of any fat, if serving.
utch oven and sear the lamb shanks over high heat until browned
o 350\u00b0F. Dust the lamb shanks with the seasoned flour, shaking
Season the lamb shanks. Heat 2-3 tablespoons of