Pippachalk
Assistant Cook
It is my partner's birthday on Sunday and I have a couple of lamb shanks from our butcher in the freezer. It's been a while since I cooked them and can't decide on the best method. I have a sous vide, slow cooker, pressure cooker or ordinary oven. Access to most ingredients. I'm not adverse to starting prepping or cooking a few days in advance, just want it to be as tasty as possible! Any tips and pros/cons of any cooking methods welcome!