Lamb hind shanks are bone-in cuts from the lower hind leg. The hind shank is only part of the rear leg. It is the portion just above the knee. The shank is a small cut in comparison to other primal cuts. Hind shanks are meatier than fore shanks with more sinewy fibres. It is the most flavoursome cut of lamb. While the meat is tough, it is very lean. Braising lamb shanks it helps to break down the muscle fibres and collagen. By adding vegetables, it adds flavour and texture. It adds a sumptuousness, and depth of flavour. After braising, the meat falls off the bones and shreds. You may choose to serve whole on the bone. It is an impressive presentation.

Shanks when cut through the stifle joint may be served standing upright. It adds visual intrigue and elegance. Hind shanks when cooked properly become unctuous and tender during slow cooking. Lamb shanks are the perfect choice for your favourite dishes in colder months. There is nothing more comforting than a hearty dish of lamb shanks.

Best before date: 24 months from manufacture
Ingredients: lamb
Product of Australia

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