Lamb shanks are many people’s idea of meaty comfort food heaven. Always braised - usually in a luxuriously rich sauce of some form - lamb shanks are meltingly soft when cooked for a long time and full of intense flavour. They were, in the past, seen as a fairly unglamorous option, but made a comeback some years ago to become a firm dinner party favourite.
The beauty of lamb shanks has not escaped our chefs. In this recipe collection, some of the country’s finest chefs show off the versatility of this flavourful cut. Alfred Prasad’s Hyderabadi lamb shank recipe is full of rich, comforting flavours, thanks to a warmly spiced yoghurt and tomato sauce. Anna Hansen pairs her Lamb shank recipe with creamy polenta and a tangy Persian lime pesto, while Martin Wishart’s Lamb shanks with rosemary is a rustic dish infused with heady red wine and rosemary