he rinsed lamb shanks in a wide glass dish (shanks should be in a single
Wipe the lamb shanks with a damp cloth.
he oven to 475\u00b0F. Pierce meatiest part of each shank in
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.
ny excess fat from the lamb shanks, but don't trim away
Preheat the oven to 350\u00b0F. Dust the lamb shanks with the seasoned flour
Preheat oven 300 degrees.
Sprinkle shanks with 1 tsp salt and
Preheat oven to 325\u00b0F.
Toss lamb shanks in flour, shaking off excess. Heat
gins to smoke. Brown the lamb shanks in the hot oil on all
utter together in a large Dutch oven over high heat. Dust lamb shanks in flour
For lamb shanks:
Heat 2 tablespoons olive oil in heavy large Dutch oven over
ablespoon olive oil over lamb shanks and cover with salt.
r dutch oven, brown lamb shanks in hot olive oil. Remove shanks and set aside
.
Cook in a hot (200\u00b0C) oven or under
eheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with
Preheat the oven to 350\u00b0F. Toast five-
b>lamb shanks.Coat with marinade and cover.Leave 2-3 hours in
freezer bag).
Dredge lamb shanks in flour.
Thinly slice onion
b>oven to moderately slow (160c).
Toss lamb shanks in seasoned flour, heat oil in
Preheat oven to 325 F degrees.
Season the lamb shanks with salt and