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Lamb Shank (approximately 400g) cut from the legs, between the knee and ankle joints, of local British outdoor reared lambs. These lamb shanks deliver unrivaled depth of taste and, when cooked low and slow, the meat will almost fall off the bone.
How to Cook Lamb Shank
Remove lamb from packaging and rest at room temperature for 10 minutes before cooking. Season some flour with salt and freshly ground pepperand dust the lamb shanks in it. Heat 2 tbsp of olive oil in a casserole dish and fry the lamb shanks over a medium high heat until browned all over. Add your choice of vegetables and cook for a further 5 minutes on a medium heat. Add 500ml of stock, or gravy, and cover. Cook in a preheated oven for 120 - 150 minutes at 170°C/ Fan 150°C/ Gas 3, until the meat is so tender it almost falls off the bone.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|
What to do with Lamb Shank
Cook them on the bone, and low and slow, to break down any connective tissue. Serve with creamy mash potato and mint sauce. Why not try our very popular, and super simple, 'Lamb Shanks in Mint Gravy Recipe' here.