Lamb shanks can make delicious meals, but often it can be spoiled by incorrect cooking. The secret to the perfect shank is slow cooking! The best way to do this is to place the shanks with the flavours you want to add in a large, and deep, oven proof dish. Gently braise the meat in a moderate oven of about 140C. Any flavours can be added, like wine, stock, tomatoes, fresh herbs, vegetables like onion, carrot etc. Braising should take no less than 2 hours or the meat will still be tough – you want it to fall off the bone, remember!