When it comes to producing lamb bound for your table, you can rest assured that we are involved in every step of the process, from start to finish. That’s your guarantee of assured satisfaction.
Our finely trimmed, table ready forequarter shanks arrive to you in state of the art packaging guaranteeing freshness and superb eating quality.
There’s nothing more satisfying than the smell of slow cooking forequarter lamb shanks wafting through your house in winter. Forequarter shanks are smaller than the hind leg shanks so they don’t take as long to cook but they are just as satisfying.
Forequarter lamb shanks are best roasted or braised to elicit the juices from the bone. Shanks are almost always cooked in liquid until the meat starts separating from the bone. Although long, slow cooking is a must, the flavour and unique taste are more than worth it.
Forequarter Shank Recipe
Lamb forequarter shanks - 1 to 2 per person, 3 sprigs of rosemary, 2 large cloves of garlic sliced, 1 tablespoon of plain flour, 2 cups of beef stock, 1/4 of a cup of wine (red or white), salt and pepper to taste
Heat a dash of oil in a pan and brown all of your shanks and set aside.
Add another splash of oil to the pan and fry the garlic until soft then add the flour and fry gently over low heat for a minute.
Add the wine slowly being very careful to stir at the same time to avoid lumps. Add the beef stock slowly stirring at the same time.
Carefully transfer your shanks to a casserole dish and pour the pan liquid over the meat.
Place a lid on the casserole dish and put into the oven on 120°c for approximately 3 hours.
Sit the shanks in a heatproof dish and cover loosely with foil whilst preparing the accompanying sauce.
Strain the pan juices into a saucepan on the stove and simmer for 10 to 15 minutes or until you are happy with the consistency.
Serve with mashed potato, green beans and carrots