Lamb Shank

Lamb Shank – The Ultimate Slow-Cooked Comfort Food

Our Lamb Shank, taken from the bottom bone of the leg, is a cut prized by chefs and home cooks alike. It comes with the strong, flavour-packed muscle still attached, richly marbled with fat and connective tissue. When cooked low and slow, this humble cut transforms into something extraordinary – tender, fall-off-the-bone meat surrounded by a rich, silky sauce.

The marbling in the lamb shank naturally bastes the meat during cooking, keeping it moist while infusing deep, savoury flavour. This makes it the ideal cut for braising, slow roasting, or cooking in a hearty stew.

Cooking Instructions:

• Preheat your oven to 160°C (fan 140°C) / Gas Mark 3.
• Season generously with salt, pepper, and fresh herbs. Brown the shanks in a hot pan for 3-4 minutes per side.
• Transfer to a casserole dish with stock, wine, tomatoes, or ale, along with garlic, onions, and root vegetables.
• Cover with a lid or foil and cook for 3-3.5 hours, or until the meat is meltingly tender and pulls away from the bone.

Serving Ideas:
Serve your lamb shank with creamy mashed potatoes, buttery polenta, or fresh crusty bread to soak up every drop of the sauce. For a Middle Eastern twist, braise with cinnamon, cumin, apricots, and chickpeas.

Pair your lamb shank with our Lamb Neck Filet or Shoulder of Lamb for the ultimate slow-cooking feast. All our lamb is grass-fed, free-range, and ethically reared for exceptional flavour..