Additional Information
Pack Size: One rack per pack
Pack Weight: 1.6–1.9kg
Cooking Suggestions: Ideal for BBQ smoking, oven roasting, or grilling
Histamine: Low histamine, produced, packed, and frozen within 24–48 hours
Delivery: Home delivery or collection available
Shipped Frozen: Vacuum sealed in recyclable, freezer-friendly packaging
Wholesale: Available per kilo or by the box for local or national delivery
Recipe: Slow-Braised Lamb Shanks with Red Wine & Rosemary
Ingredients (serves 4)
• 4 lamb shanks
• 1 tablespoon olive oil
• 2 onions, chopped
• 2 carrots, sliced
• 3 cloves garlic, crushed
• 2 tablespoons tomato purée
• 300ml red wine
• 400ml lamb or beef stock
• 2 sprigs rosemary
• Salt and freshly ground black pepper
Method
Preheat the oven to 160°C. Heat the olive oil in a large casserole dish and brown the lamb shanks all over until golden. Remove and set aside. Add the onions, carrots, and garlic to the pan and cook for five minutes until softened. Stir in the tomato purée, then pour in the wine and stock. Add the rosemary and season well.
Return the shanks to the dish, cover tightly, and cook in the oven for three to three and a half hours until the meat is tender and falling from the bone.
Remove the shanks and simmer the sauce on the hob until thick and glossy. Serve the lamb shanks with creamy mashed potatoes or buttered greens, spooning the rich, aromatic sauce over the top for a comforting, restaurant-quality dish.
