Lamb Shanks
£15.00
Long ~ Low ~ Slow
Our wonderful heritage breed lambs are fee-range and graze lush pastures of the East Suffolk coast. Often part of a regenerative farming system. These pastures give the lamb acces to a wide range of herbs and grass varieties, this in turn gives our lamb and Hogget a rich flavour and texture.
The nature of this cut, similar to shin of beef has a high collagen content, so benefits to long slow cooking, this breaks down that collagen to leave a delicious 'unctious' texture togo alongside the firm muscle that holds up well to the slow cooking.
I have recently been using lamb shanks for a rendang curry.
Crikey it's tasty!
1 Unpack the shanks and coat generously in Rendang curry paste, leave for an hour or so
2 fry off some onion and a little garlic if you like in an oven proof dish
3 Add the mrinated shanks and brown off, add a little water, cover with the lid and cook very slowly in the oven for 2 hours or so at 140 degrees.
4 Take out of the oven and add some rice, cover with some stock and return to the oven until rice has cooked
5 The Shanks should be soft an ready to peel the meat off the bone, and the rice will have absorbed all the wonderful juices form the cooking.
