Lamb Fore Shanks
An outstanding, great value braising cut
- Naturally reared, grass-fed British lamb
- On the bone for even more flavour
- Create their own tasty gravy when slowly braised
Price per kg:
- Lamb Fore Shanks, individually packed
Braise these dainty foreleg cuts with red wine, rosemary and garlic until the meat is falling from the bone. Pop two in the pot per person.
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature.
Pre-heat the oven to 140°C / Fan 120°C / Gas 1-3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and Sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers atleast a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed. Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.