This is Nigel Slater's magical recipe for lamb shanks ... Preheat the oven to 160C/300F/Gas 4. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil.

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Preheat oven to 180°C/ 350°F/Gas Mark. Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 ...

Mary Berry's lamb ... This recipe can be made up to a day ahead and reheated. Freezes well once cooked. If using a slow cooker, follow steps 2–3 as above, but transfer all the casserole ...

We absolutely adore lamb backstrap but I always seem to overcook it. I usually flash fry in a frying pan for 2 minutes per side, then transfer the pan into the oven (heated to 180C) for a further ...