Thread: Lamb Shanks

We have a Tagine & we use it in the convection oven.
It is fairly high & it would be a tab difficult getting 4 lamb shanks in it unless that had one joint removed (as most do nowdays.)

The 2nd recipe is very good but try the green olives on their own first.
If they are the really big green ones from the gormet deli, they may be just a tad too tangy & you might like to cut back on them.
If they are the small green ones out of a bottle, they may be a bit mild & you may want to add a few more.

Originally Posted by Ashore

Rest assured that I shall try both the other reciepts though I shall have to wait till I get a Tagine for yours sam , do you use you Tagine on the stove top or in the oven , We only have a convection microwave and the Tagines I have seen are to high for our oven and some only recomend electric cook top and we have gas
Russell

Russell ours says to use a convection oven or a gas ring with diffuser fitted on low heat

I can see no problems with using a croc pot, put it on and go to the shed

A crockpot is the go! I set it up over breakfast, shanks and a packet of french onion soup, no liquid. Set it on low and leave it 'til dinner time. Nice with moroccan style couscous or rice.

Cliff

Trying your first one tomorrow night. Let you know how it goes.

Will be with Israeli couscous though

Sue picked up 6 yesterday

shanks Cliff ooops I mean thanks

Great stuff Cliffy We finally had them last night The missus was not all that keen but it went down a treat with me