A good lamb shank makes for a great meal after you've cooked it low-and-slow, but you might worry about overcooking it.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

The birria meat can also be served on nachos or in tostadas ... raised in New Zealand or Australia and recommends using hind shanks (from the back legs) because they are meatier than foreshanks.

The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. Equipment: You need a slow cooker to make this recipe.

This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce. Preheat the oven to 160C/300F/Gas 4. Season the lamb ...

Lamb shanks are so flavorful, but their tough connective tissue leaves very few cooking methods that will produce an edible meal. They do best when cooked low and slow, until the meat is falling ...