Grass Fed Lamb Shank
The ultimate slow cooking cut Read more
Why we love this
Our 100% grass fed lamb shanks are simply the best cut for a wonderful low and slow cook. With meltingly tender meat that falls from the bone and rich, sumptuous bone marrow that makes an incredible addition to your sauce, this is seriously good food.
Our Grass Fed lamb shanks make really nourishing food. They are rich in Omega 3 and 6, as well as packed full of other vital vitamins and minerals including zinc, selenium and collagen.
We cut our shanks from both the fore and hind of the lamb, after hanging them on the bone for up to 3 weeks, this intensifies the flavour and results in beautifully textured meat.
We grow our 100% grass-fed lamb slowly, this means the maturity of our grass fed lamb, also known as hogget, creates a richer depth of flavour and marbling than you find in younger lamb.
We believe that food should be produced in harmony with nature, that's why you'll only find 100% grass fed lamb, reared on small scale family farms available from Pipers Farm. We have been committed to producing the finest food for your table, that you can trust with total confidence, for over 30 years. Kindly, we have received some of the country's most prestigious awards for our commitment to producing incredible food in harmony with nature including; BBC Food & Farming Awards 'Best Producer', The Times 'Best Butcher', Rick Stein's 'Food Hero' and over 40 Great Taste Awards including 4 Golden Forks.
Please note the size of our lamb shanks varies depending whether they have been cut from the fore or the hind.
Approximately 400g per shank.
100% Grass Fed Lamb
Our cooking instructions are just a guide. Your cut of meat may vary slightly in shape or thickness, it may be warmer or cooler when it hits the pan or oven and your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Preheat your oven to 220C/Gas 7.
Put the lamb shanks in a roasting tray, then rub all over with Organic British rapeseed oil, pure sea salt and freshly ground black pepper. Place the shanks into the oven and roast for 20 minutes.
As they’re browning, peel and finely chop two onions, peel and finely slice about 5 cloves of garlic.
Find a casserole pan that will fit the shanks quite snugly and place it over a medium heat. To the pan add a good drizzle of rapeseed oil, or you could use beef dripping. Add in the onions, garlic, a few bay leaves and a few sprigs of rosemary. Leave to sweat for about 10 minutes.
Remove the shanks from the oven and turn the temperature down to 140°C/275°F/Gas 1.
Add the shanks to the casserole pan along with a tin of tomatoes and a pouch of pure stock.
Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.
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