Lamb shanks contain some harder-working muscles, which makes for some of the most highly flavourful meat in the lamb — elevated even more by the shank bone at the centre. To get the best results, you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.
Low & slow heat is the best way to convert collagen fibres to gelatin. This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat. You can cook your lamb shanks sous vide, or you can roast them in a low oven. Aim for around a 130°F internal temperature, for medium rare meat. After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill. Once you bring all surfaces to a deep mahogany colour, serve immediately.
Also available at a volume discount, 4 packages for 20% off.
Or order your lamb by the quarter or side for the greatest savings.
One lamb shank, 0.75 pound (340 g) per package, fresh-frozen and vacuum-sealed.