just bought some gorgeous lamb shank (really good offer too) and was wondering how best to cook it. I am bored of roasting and braising - any other ideas?

Perhaps you have already done that, but I roast the lamb shanks for about half an hour in a very hot oven, then transfer them to a deep casserole dish, resting on a bed of chunks of root vegetables, seasoned and with some herbs, and pour over white wine to cover the vegetables but not the meat. This I then cook on a low heat (first gas 6 to heat it through, then gas 2 for about 3 - 4 hours), occasionally basting the meat with the juices below.

When they are ready, the meat just falls off the bone, the vegetables can be mashed and the juice used as gravy.

Hope that helps.

Can we have two of these over on table 6 please?

Hey Monica,

Sounds good. Like the idea of using white wine - would you say red wine is a no-go? x

ooooh sounds delicious. definitely one I shall try.
Thanks Monika.

Beryl.