Long, slow, braised lamb shanks are the perfect comfort food and so welcome on a chilly autumn or cold winters day. Another favourite time to eat this dish is an alternative to a traditional sunday lunch. It is not every sunday you want a full sunday roast. It is still ok to serve yorkshire puddings with the dish, in fact, it is a must. You will find many, many recipes for braised lamb shanks but this is one of my all time favourites. The lamb shank is cooked very slowly in a good red wine (i emphasise good, never cook with wine you would not drink, why would you?) the wine tenderises the meat and also adds flavour to the gravy. Once cooked, long and slow you will find the meat will quite literally, fall from the bone.
