Lisa Faulkner cooks up a lamb shank pie and a chocolate pavlova, ably assisted by her daughter Billie and niece Eva-Rose. Preheat the oven to 180°C (350°F), gas mark 4. Toss the lamb shanks in ...

Reserve the stock. 4 Increase the oven temperature to 180°C. 5 Lightly roll out the pastry on a floured surface and divide into 4-6 large pieces – one for each shank. 6 Position a shank in the middle ...

1. Heat half the olive oil in a casserole over a medium heat. Season the lamb shanks, add to the casserole and brown all over, then remove and set aside. Add the rest of the oil to the pan and ...

Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Cook for around two hours, or until the shanks are tender.

These days lamb shanks are a treat and it is hard to remember ... you can shred it from the bone and fold through pasta, or make it into a pie.

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 ...