Grass Fed Scottish Lamb Shanks x 2 ~ 400 gr each

Sale price £9.99 Regular price £12.50

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Buy Fresh Lamb Shanks Online with London Grocery

How to Select Fresh Lamb Shanks?

Look for light red meat. The fat should be firm and white. It’s okay to see red “blood” in bones, that means it’s a younger animal as this disappears from the marrow in older animals.

How to Store Lamb Shanks Delivered Fresh?

Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. Lamb that will be used with a day or two should be stored in the refrigerator, kept in its original packaging, in the coldest area of the refrigerator.

What are Lamb Shanks' Health Benefits?

Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

What's the Best Recipe for Slow Cooked Lamb Shanks?

Braised Lamb Shanks

Ingredients

  • 6 eaches lamb shanks
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 large carrots, cut into 1/4 inch rounds
  • 10 cloves garlic, minced
  • 1 (750 milliliter) bottle red wine
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 (10.5 ounce) can beef broth
  • 5 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme

Preparation

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
  • Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
  • Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.