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Lamb shanks are cut from the top of the hind leg. They are full of flavour and when cooked low and slow, they result in velvety, fall-off-the-bone tender meat
Serving Suggestion - 640 grams: 2 shanks
Cooking Suggestion - Preheat oven to 180°C. Heat oil in a saucepan over high heat. Cook shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large roasting pan with stock, tomatoes, herbs, etc and allow to braise for 2 hours +
Recipes - Lamb and Red Wine Pie, Mrouzia Lamb Shanks
Type: Lamb
