Taken from the front leg of lamb, foreshanks are the perfect pick for smaller parties. Allow one shank per person and slow cook until the meat is falling from the bone.
Good To Know
Ingredients & Nutritional's
ypical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g
Storage & Shelf Life
Our Lamb foreshanks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.
How To Cook
We Recommend:
Preheat the oven to 160°C (325°F)
- Heat 2 tablespoons of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat.
- Add the lamb foreshanks and brown them on all sides, about 4-5 minutes per side. This step adds flavour through caramelization. Remove the foreshanks and set them aside.
- Add lamb bone broth to cover the foreshanks
- Bring the liquid to a gentle simmer. Cover the pot with a lid and place it in the preheated oven.
- Braise the lamb foreshanks for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.