Trim lamb shanks of excess fat and sinew
y excess fat from the lamb shanks, but don't trim away
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
Rinse lamb shanks and place in a large
egins to smoke. Brown the lamb shanks in the hot oil on
Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat
kins easier.
Toss the shanks in the flour -I do
ablespoon olive oil over lamb shanks and cover with salt.
nd pour over the rinsed lamb shanks in a wide glass dish
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
il and brown lamb on all sides, removing shanks to make room
ot over medium heat; brown lamb shanks on all sides in hot
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
Drizzle oil over the lamb shanks; rubbing it into the meat
he flour and dust the lamb shanks. Add the oil to a