slow-cooked shanks
A Lamb shank is the cut of lamb taken from the lower section of sheep legs. Fore shanks are from the front legs. It may include part of the shoulder together with part of the leg. Lamb shanks have a paper-thin membrane covering. It has a thin layer of fat and is much leaner than the sirloin part of a lamb. So, before cooking normally the membrane should be removed to help the meat become tender. Lamb shank meat is extremely tough. It contains connective tissues. However, it is an excellent source of flavoursome and succulent dishes.
Lamb shanks are best prepared using slow-cooking methods. Braise or slow-cook in a crockpot. When properly cooked, lamb shanks practically fall off the bone. Season the shanks with salt and pepper and brown them in a large pan on high heat. Set the meat aside and add aromatics such as onion, garlic, and herbs like fresh thyme and rosemary to the pot. Add some stock and slow-cook for a few hours. You may serve it over mashed potatoes or creamy polenta. Nowadays, they are a popular restaurant dish.
| packing | flavour | case weight | per pallet | pallet weight |
|---|---|---|---|---|
| 1 x 15 – 20kg | natural | 15 – 20kg | 40 – 48 | <1100kg |
Best before date: 24 months from manufacture
Ingredients: lamb
Product of Australia
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