Grass-Fed Lamb Shanks

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24 shanks (approximately 21 lbs.) | Free Shipping

Lamb shanks are bone-in portions of meat from the leg that offer excellent flavor, but must be slow-cooked in order to become tender (braised, slow-roasted, or cooked sous vide).

Foreshanks are generally considered less desirable than hindshanks, which have a better meat to bone ratio. However, this lower demand translates into a more affordable price.

Chef Ready
All cuts in the Ovation Chef Ready Lamb program are hand selected for top quality; immaculately trimmed for 100% yields (no trimming required before you cook them) and top notch presentation; and then weighed, piece by piece, to ensure exact adherence to advertised weight ranges.

It is common in other programs to weigh multi-piece packs and average the weight out for ranging purposes. This means it is possible for large & small cuts to meet the weight range while being individually off specifications. Ovation’s Chef Ready process ensures that every piece is consistently the right size.

Ovation lamb is 100% grass-fed & pasture raised free range in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal in New Zealand. All cuts in this program are aged for 96 hours before blast freezing – longer than other lamb programs – in order to bring the lamb to the pinnacle of tenderness & flavor.

Grass-fed lamb is lower in saturated fat and higher in healthy vitamins, omega-3 fatty acids, and conjugated linoleic acid (CLA) than grain-fed lamb.


8 vacuum sealed packs, 3 shanks per pack, approximately 12-14oz. per shank (about 21lbs.)


  • Bone-In
  • Knuckle Tipped
  • Band Sawed at Elbow End
  • Chef Ready
  • 100% Grass-Fed
  • Pasture Raised Free Range
  • No Hormone or Antibiotic Growth Promotants
  • GMOs are Illegal in New Zealand
  • Aged 96-Hours
  • Certified Halal
  • Vacuum Packed
  • Frozen


New Zealand

Store Ovation lamb foreshanks in your freezer until you want to cook them, then thaw as many packs as you need.

Thawing Tips

Lamb shanks are best slow-cooked until tender – either slow roasted or seared & then braised in flavorful sauce. 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).

How to Braise Meat
Osso Bucco & Shank Recipes

Our Test Kitchen chefs explored ways to cook some less-familiar lamb cuts. Read the results →

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