Has anyone tried cooking this like lamb shanks (ie braised/slow roasted)? I have a lovely organic one in freezer, and always make a split green pea with smoked sausage/ potatoes and carrots with it (also makes about 4-6 good servings). Any ideas please? Many thanks.

Yes it will work well braised like lamb shanks but my advice would be to soak it overnight in cold water then tip that away and refill with fresh water, bring it to the boil and simmer it for an hour or so, skimming the scum from the surface as required. Then drain it and braise with plenty of shredded leeks and carrots in a light vegetable stock. Don't add salt. You could add the braised leeks and carrots to a plain white sauce, and serve with boiled new potatoes and a dish of home made Cumberland sauce on the table.