This meaty cut from the lower end of the leg is full of flavour and becomes meltingly tender after long, slow cooking.
Perfect winter comfort food.
When cooked, lamb shanks take on the flavours around them.
A single shank will feed one person very generously; stripping the cooked meat from the bone and stewing it in its cooking juices will stretch it further.
What's more you can cook up a batch, as cooked lamb shanks keep well in the freezer for up to 4 weeks.
Delivered either vacuum packed or loose in a plain plastic catering bag.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.