Lamb Shank
£7.50
Free Range
Grass Fed
Product Details
Description
Try our locally reared lamb shank from the Essington Farm butchery counter.
Shanks are a tough cut from the bottom section of the leg just below the knee, and becomes tender and juicy with slow and low cooking. Shanks are best cooked long and slow until the meat falls off the bone.
Michael Kavanagh is the producer of some of the top quality lamb which is sold on our butchery counter. He farms just 12 miles away in Albrighton and has 500 ewes which lamb every Spring. They are purely grass fed, giving a slower growing lamb which we think is much tastier!
Additional information
Additional information
| Minimum Weight | 400g |
|---|
Braised lamb shanks recipe
Braised lamb shanks recipe
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead.
Ingredients
2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock
Method
STEP 1
Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
STEP 2
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
STEP 3
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
STEP 4
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Recipe originally featured on BBC Good Foods
Details
