Tender, fall-off-the-bone lamb shanks are slow-cooked in a rich, aromatic sauce made with red wine and a hint of chocolate, creating a meal that’s both elegant and indulgent. I discovered this ...

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

A good lamb shank makes for a great meal after you've cooked it low-and-slow, but you might worry about overcooking it.

Whether you have a rack of lamb, leg of lamb, ground lamb, chops, or shanks, we've got a ... garlicky pasta sauce that's spiked with dry red wine and spiced with fresh oregano, coriander, bay ...

This rich and hearty lamb shank ragu is the ultimate weekend dish, perfect for slow-cooking and even better the next day.

This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce ... add the stock and the wine and bring to a simmer.

Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock ... Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining ...

Add the oil and brown the lamb shanks. Remove the shanks from the pan ... TIP:If you prefer a thicker sauce, mix 1-2 tablespoons of cornflour with enough cold water to make a smooth paste.

Lisa Faulkner cooks up a lamb shank pie and a chocolate pavlova ... Cook over a low heat for about 10 minutes. Add the red wine, stirring to incorporate any floury bits stuck to the base of ...