Please note that due to ever-increasing production and transport costs, the price of this product has increased. We apologize for any inconvenience this may cause, and thank you for your understanding. One lamb shank with a total weight of 450g (15.8oz.). This cut is best prepared in a slow-cooker or pressure cooker, resulting in meat that pulls apart with a fork and is so tender that it literally falls off the bone. Lamb shanks are a great (economical) alternative to other popular lamb cuts and are full of rich flavor and juiciness, nonetheless! There is no need to further trim or cut the shanks. Simply season with sea salt and pepper, prepare in a pressure cooker for 1 hour or in a slow cooker over a period of at least 8 hours - this should be long enough to make the meat fork-tender. Serve with mashed potatoes, green peas, or a slow-cooked vegetable mix. See the instructions and videos below. New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand. Click here for further recipe & cooking instructions Contents Contents 1 shank Weight 450g (15.8oz.) Serves Serves 1-2 depending on recipe Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 48hIn ice-water: Not recommended Cooking Method Slow cooking only Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Spring lamb, Lamb Shanks, Lamb Legs, Lamb Bone-In Shanks Country of Origin New Zealand Ingredients Lamb Cut from Shanks Category Whole Cuts Packaging Vacuum packed together. Not individually vacuum packed! ✔ All year free-range and open pasture-raised. Grass-fed and grass-finished. ✔ Humanely raised and treated with respect by family farmers. ✔ No subtherapeutic use of antibiotics. ✔ Free of growth-promoting hormones. ✔ No GMO-feed. ✔ Tender, juicy and light in color due to the natural feed and the young age of the lambs. At A Glance Sheep Breed Romney breed Farm/Ranch Family farms in New Zealand Region North Island of New Zealand Breeding All year free range on open pastures. Harvested before 12 months. Feeding Grass-fed and grass-finished Traceability 100% fully traceable from farm to fork through lot numbering and management. Growth-Hormones Never Subtherapeutic Use of Antibiotics Never Chemically Pesticide Treated Grass Never GMO feed Never Lamb Shanks Recipe Instructions Defrost in the fridge for 48 hours. Once defrosted remove from the packaging and leave at room temperature for about 10 minutes. Pat try with a paper towel. The shanks come ready for cooking and do not need any further trimming. You do not need to expose the bone as the meat will shrink throughout the cooking process and naturally expose the bone for a great visual. Simply season with sea salt, freshly ground pepper, paprika powder, and onion powder. Layer with olive oil and rub well. Let it marinate for a couple of minutes. In the meanwhile, prepare the vegetables to cook with. Potatoes, onions, carrots, and paprika peppers are classics. We're using a high-pressure cooker in our instructions. Chickpeas or green peas are popular as well, use when at hand. Place the shanks first at the bottom of the slow cooker or pressure cooker. Add two cans of diced tomatoes, vegetables, olive oil, and spices such as oregano, thyme, basil leaves, freshly ground pepper, and sea salt. Make sure the seasoning reaches around and in between the two lamb shanks. Depending on your device you will need to adjust the time between 40 minutes and 1 hour for a pressure cooker and 8 hours for a slow cooker. Don't worry about overcooking the meat. The result is fork-tender meat, literally falling off the bone. The vegetables and the tomato seasoning keeps the lamb meat moist and tender throughout the process. The meat can be easily taken off the bone with two forks. Look at the juiciness of that piece. Usually, the lamb shank is served as a whole as in one shank per person. If you are sharing with the family we recommend shredding the meat and serve individually. Grass-fed, free-range lamb meat from New Zealand. Enjoy!
