Take a Paws, page-33262

Look yummy

$13 per kg for frenched lamb shanks here.

I have a slower cooker that has a high and low setting, I don't like that you sort of have to plan way ahead of time and I have had the problem that the meat became liquid.

I do shanks and similar in a pyrex baking dish with lid in the oven, at 175 degrees takes 2-2.5 hours in fan forced oven. Easy to keep a eye on it and if need be last 30 minutes take the lid off and turn the oven down to 150 degrees.

That method/recipe I posted on an other thread gets used lots over winter, takes 20 minutes to prepare them cooking time just depends on the protein I use. Octopus today I think