The shank is a meaty cut from the lower end of the lamb leg. Excellent for slow cooking, it’s great value and the bone running through the centre provides a lot of the flavour, releasing collagen as the joint cooks and tenderising the flesh. Best for: Slow Cooking
DescriptionFernhill Farm says:
Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed. Eve
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Shanks need low and slow cooking to achieve meltingly tender meat that falls off the bone. The rich meat can handle a good amount of flavour, so be bold. For delicious red wine braised shanks, dust the shanks in flour then brown in a hot pan before roasting in a low oven with carrots, celery, onions, herbs and plenty of red wine. For a bold take on a Moroccan tagine, marinade the shanks in a ground spice rub of cumin, coriander, ginger, paprika, before stewing in plenty of passata, preserved lemons, apricots and saffron. Serve with flaked almonds, fresh coriander and fluffy couscous.