A classic cut often favoured by chefs for its succulent and super flavorsome meat which melts from the bone when slow cooked. From the lower end of the leg. Allow one shank per person.
Good To Know
Ingredients & Nutritional's
ypical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g
How To Store
Our Lamb leg shank is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day 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 they 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:
- Heat 2 tablespoons of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat.
- Add the lamb shanks and brown them on all sides, about 4-5 minutes per side. This caramelizes the outside and adds flavour to the dish.
- Add lamb broth to lamb shanks to the pot, nestling them into the liquid so they are mostly submerged.
- Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid
- Oven: Preheat the oven to 325°F (160°C) and cook the lamb shanks in the oven for 2.5 to 3 hours, until the meat is very tender.
- After about 2.5 hours, check the lamb shanks for tenderness. The meat should be very soft and almost falling off the bone.