Lamb Shanks

Meaty, bone-in lamb shanks made for slow cooking. Braise low and slow until the meat is tender and the sauce is rich enough to spoon over mash or polenta.

Cooking: Brown, then braise covered at 160°C for 2.5-3 hours until the meat falls from the bone.

Priced per kg. We weigh your order when we pick it, and any difference comes off your balance at pickup.