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Everyone thinks lamb should go with mint, but it's nice to go off piste, as here, with feta, pine nuts and spinach.
I love cooking with lamb shanks because the longer you leave them, the better they taste. Three hours may seem a long time, but trust me, once you see the way the meat falls off the bone, you’ll understand.
These spicy Middle Eastern meatballs make a great midweek supper either with a crisp green salad, or stuffed inside a warmed pitta bread with salad.