Experience the ultimate in slow-cooked luxury with our Premium Lamb Shanks. Cut from the lower section of the leg, this bone-in joint is a favorite among chefs and home cooks alike for its incredible depth of flavour and "fall-off-the-bone" tenderness. At Stack Butcher, we select only the finest British lamb, ensuring a meaty, well-rested cut that is rich in natural marrow. When cooked "low and slow," the connective tissues break down into a silky, savory jus, leaving the meat so tender you won’t even need a knife. The King of Slow Cooking Exceptional Tenderness: Designed for long, slow braising to achieve a melt-in-the-mouth consistency. Bone-In Flavour: The marrow within the shank bone infuses your cooking liquor with a rich, velvety depth that boneless cuts simply can’t match. Perfectly Portioned: This pack of two generous shanks provides a stunning, restaurant-quality centerpiece for an intimate dinner for two. Product Info & Storage Our lamb shanks are hand-trimmed by our master butchers, leaving just enough fat to baste the meat during its long cook. Ingredients: 100% British Lamb. Pack Size: 2 x Individual Lamb Shanks. Preparation: Delivered raw and bone-in. Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 6 months. Cooking Inspiration Red Wine & Rosemary Braise: Brown the shanks in a heavy pot, then slow-cook with red wine, lamb stock, garlic, and fresh rosemary for 3–4 hours until the meat is ready to drop off the bone. Moroccan Tagine: Infuse with cumin, coriander, and cinnamon, then slow-cook with apricots and chickpeas for a fragrant, North African-inspired feast. Classic Minted Lamb: Slow-roast in a tight foil parcel with a generous lashing of mint sauce and a splash of cider for a bright, traditional finish. Cooking Instructions Slow Roast/Braise: For the best results, cook at 150°C (Fan 130°C) for 3 to 4 hours in a lidded casserole dish with plenty of liquid. Butcher’s Tip: Don't rush perfection! Lamb shanks are at their absolute best when the meat has begun to pull away from the top of the bone.
