Lamb shanks are bone-in portions of meat from the leg that offer excellent flavor, but must be slow-cooked in order to become tender (braised, slow-roasted, or cooked sous vide).
Grass Fed Bone-in Lamb Foreshank (Australia - Approx. 1kg)
Frozen Bone-in Lamb Foreshank
Jarret / Souris d'Agneau
Size: Approx. 375g /pcs
Weight: Approx. 750g /packet (2 pieces /packet)
Origin: New Zealand
Note: The prices given are estimates, they may slightly vary based on the actual weight of your product.
Lamb shanks are best slow-cooked until tender – either slow roasted or seared & then braised in flavorful sauce.
To braise a lamb shank, first sear it on all sides to develop a flavorful crust and brown bits in the bottom of the pan (fond) that will add flavor to your braising liquid.
Add a flavorful braising liquid and braise the shank in the oven at 300 degrees until the meat is extremely tender (around two hours).
Pair your lamb shanks with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, or mint. We highly recommend serving them over mashed/smashed heirloom potatoes, couscous, lentils, or beans (particularly flageolets or cannellini beans).