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 ...

Slow-roasted lamb ... chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until ...

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.