18-22oz Shanks, About 21-29 Shanks Per Case (Approx. 27lbs Total)
Australia or New Zealand (depending on availability)
Bone-in lamb shanks are a more economical cut that is most often braised and prized for its rich flavor. These Australian lamb hind-shanks are large and meaty. Once braised their meat becomes very tender and can be pulled apart in strands.
Lamb shanks can be enjoyed in European dishes as well as recipes from the Middle East (they’re a great choice for Moroccan tagines).
Store lamb shanks in your freezer until you're ready to use them, then thaw only as many as you need.
RECIPES & TIPS
Lamb shanks can be either braised or slow-roasted. To braise a lamb shank, first sear it on all sides to develop a flavorful crust and brown bits in the bottom of the pan (fond) that will add flavor to your braising liquid. Add a flavorful braising liquid and braise the shank in the oven at 300 degrees until the meat is extremely tender (around two hours).
Pair your lamb shanks with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, or mint. We highly recommend serving them over mashed/smashed heirloom potatoes, couscous, lentils or beans (particularly flageolets or cannellini beans).