Guide to cooking in the oven
- Saute a diced carrot, onion and three sticks of celery in a large baking dish (large enough to fit the shanks in).
- Brown the shanks and place over the vegetables.
- Add a few bay leaves and a few large sprigs of fresh rosemary.
- Add a cup beef stock and a cup of red wine.
- Cover the baking dish with foil and tuck the edges tightly around the dish.
- Cook in a slow oven for 2-2.5 hours.
- Check occasionally and top up with more stock to cover the base of the dish. Turn the shanks so they cook evenly.
- When they are ready to enjoy, the meat should fall from the bone.
- Serve lamb shanks over hot, buttery mashed potato or polenta. Spoon over the pan juices, and sprinkle with chopped herbs.
Guide to cooking in the slow cooker
Follow the steps listed above. One hour in the oven is equivalent to about 6-8 hours on low in a slow cooker.
- Slow cookers don't lose as much moisture as conventional methods like casseroling does, so there's no need to add more liquid than the recipe calls for.
- Try to avoid removing the lid to check on the dish's progress - moisture will escape and you'll increase the cooking time. Just one look and you lose 20 minutes cooking time!
Guide to cooking in the pressure cooker
- Brown the shanks and saute the vegetables as above, and place in pressure cooker. Depending on the number of shanks and size of your pressure cooker add enough stock and wine to just cover the shanks.
- Follow manufacturer's instructions to seal cooker. Reduce heat and cook for 20 minutes.