Koko wrote:
>
> I bought some yesterday. I've never made them before.
> I do remember something about slow cooking them.
> Any suggestions as to with what.
>

They need be browned and slowly braised Check out the recipe I posted to
the RFC web site for Lamb Shanks with caramelized onions. It is probably
the best recipe I have ever come across.
If it sounds like too much hassle or you don't like some of the seasonings
used, just brown them, keep them warm while you fry up some onion and
garlic and then return them to the pan with some beef stock and a can of
diced tomatoes and simmer them. I prefer to do them in the oven, about 2
1/2- 3 hours at 325F should give them time to absorb some flavour and
soften up. You can reduce the juice for a nice sauce.