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Lamb Shanks


From the end of the leg, this is a larger joint than the foreshank. More often the shank is left on the leg to serve as a whole roast, but if removed it will need braising, slowly, with plenty of liquid - such as wine or stock. Serve your shanks one per person on the bone or shred into a ragu once tender. 


Please note 1 kg of lamb shanks is equivalent to 2 or 3 shanks depending on the season and the size of the animal. 


Available for delivery:

Tuesday to Saturday

Cooking Instructions

COOK Dust in a little flour, season and sear in a very hot pan, before cooking very slowly with plenty of liquid, such as stock, wine etc. Serve on the bone or shred into a ragu once tender.

SERVING allow 1 shank per person. 1 kg of shanks is roughly equal to 2 or 3 shanks total depending on season and the size of the lamb. The weight accounts for the bone and meat weight together.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.