Lamb shanks come from the lower part of the leg, from the knee down. Whilst a shank is tender to eat, the lower leg contains the most used muscles and is therefore the toughest. In a lamb, these muscles need to be tough to withstand the antics of these young animals at pasture: nimble and springy. Therefore, meat on a shank, whilst no less tasty, tends to be slightly less tender than other cuts and is ideal for slow roasting or braising. Buy Lamb shanks from us and you are garenteed restaurant quality shanks at great market prices.
Fridge: Refrigerate it at 40°F (4.5°C) or below and eat within 3 days.
Freezer: It is safe to freeze lamb shanks, well wrapped in strong, airtight packaging. For best quality, use frozen lamb within 6 months.
With other cuts of lamb, you usually have more choice for their preparation but with shanks, it is best to braise or slow cook to tenderise. Brown them first by pot searing in a little oil, then slowly braise for two hours in the pot to retain the delicious rich flavours. It will also be flavoured by the crisp, melting exterior fat and is irresistible with root vegetables and herbs. Buy lamb shanks for dinner and you have a treat in store.
Find great lamb recipes in our recipes section.