Lamb Shanks (400-500G Per Shank)

Full product description

Comfort in a pot. Lamb shanks love a gentle, unhurried cook—the connective tissue melts, the meat turns spoon-tender, and the sauce gains that natural gloss you can’t fake. Brown them well, add aromatics and stock (or red wine), then let the oven, slow cooker or pressure cooker do the rest. Finish with herbs or a citrusy gremolata to lift the richness. Perfect with mash, polenta or buttery couscous.

Why you’ll love it

• Bone-in shanks for deep, slow-cooked flavour

• Collagen-rich—makes a silky, naturally thick sauce

• Low-and-slow friendly: oven, slow cooker or pressure cooker

• Consistent, butcher-prepared pieces for even cooking

Cut details

• Whole lamb shanks, bone-in (hind/foreshanks may vary by batch)

• Trimmed with surface fat left for flavour (renders during cooking)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Pat dry, season generously. Brown shanks on all sides.

2. Add onions, carrots, celery, garlic; deglaze with red wine/stock/ale.

3. Oven braise: 160°C (fan 140°C) 2½–3½ hours, covered, until fork-tender.

4. Slow cooker: Low 7–9 hours (or High 4–5 hours) after browning.

5. Pressure cooker: 35–55 mins at pressure; natural release.

6. Reduce the liquor to a glossy jus; finish with herbs or gremolata.
   Food safety: Serve piping hot throughout and fully tender.

Serving ideas

• Red wine & rosemary shanks with buttery mash and greens

• Moroccan-style (ras el hanout, apricots) with couscous and almonds

• Tomato, garlic & oregano with soft polenta

• Mint salsa verde or lemony gremolata to brighten

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Chill leftovers quickly; reheat until steaming hot

FAQs

Do I have to brown them first?
Yes—browning builds flavour and colour for a better sauce.

Why are shanks so silky when slow-cooked?
Collagen breaks down to gelatine, enriching the sauce naturally.

Can I cook a day ahead?
Ideal—flavour improves overnight. Chill, remove set fat, reheat gently.

Hind or fore shanks?
Varies by batch—both cook beautifully. Ask if you need a specific type.