Prime Lamb Shanks
These Prime Lamb Shanks are from our Lamb and is all grass fed at Hillstown Farm and is as pure and natural as it gets. We’re fortunate at Hillstown to have a farm that grows grass extremely well. This allows us to grass finish lambs without the need to feed grain, producing a very healthy lamb. We also don’t use antibiotics and are passionate about high welfare and sustainable farming.
Lamb shanks are a delicious winter warmer. They are perfect for slow cooking in a stew or slow roasted and served simple with spuds, veg and gravy.
A recipe that we really enjoy for prime lamb shanks and is simple and extremely delicious.
- Heat oven to 180C. Pour the Broighter Rapeseed oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
- Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
- Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
- Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.