Make Mondays a little easier by cooking up a big batch of these curried lamb shanks on the weekend. Then, transform the ...

Finally stir in the masala paste and coconut milk and bring slowly to the boil. Taste and add salt, if necessary. Return the cooked lamb shanks to the pan and pour in enough of the cooking liquid ...

Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve.

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 meltingly tender. You will need to turn the shanks now and ...

Cover the beans with fresh water, enough just to cover, and boil for 10 minutes. Drain and set aside. Heat 1.5 tbsp of olive oil over a high heat in the same pan. Brown the 4 small lamb shanks all ...

Clean the lamb shanks and place them in a container then add the marinade ... After cooking serve on a big plate adding the ouzi lamb on top of the rice and garnish with fried mix nuts, boiled eggs, ...

and bring to the boil. Add the tomatoes and herbs and then spoon into the enamel pie dish over the lamb shanks. Cover the dish with foil and cook in the preheated over for about 1 ¾ - 2 hours or ...

Soak the bean curd sheets and shiitake mushroom until they are soft. Boil the lamb in water for 5 minutes. Then, drain the water and cut the meat into cubes. Heat the oil in a wok. Add the lamb ...

2. Return the lamb shanks to the pan, pour over the stock and stir through the tomato puree and Worcestershire sauce until combined. Season well and bring to the boil, then reduce to a simmer and ...