Lamb Shanks (Pack of 2)

Slow-cooked. Falling off the bone.

Lamb shanks are a cut that rewards patience. Tough when raw, they turn meltingly tender after a few hours of slow braising, with the meat sliding off the bone into a rich, glossy sauce.

Brown them, cover them in wine and stock, and let the oven do the work.

Why you'll love it

• Two shanks, around 400g each
• Meltingly tender after slow cooking
• Ideal for the oven or slow cooker
• Comfort food for colder evenings

How to slow cook lamb shanks

1. Brown: season the shanks and brown them all over in a casserole dish. Lift out.
2. Build: soften onion, carrot, celery and garlic in the same pan, then add red wine, stock, tomato purée and rosemary.
3. Braise: return the shanks, cover and cook at 160°C (140°C fan) for 2.5 to 3 hours, or 6 to 8 hours on low in a slow cooker, until the meat falls from the bone.
4. Finish: reduce the sauce on the hob if it needs thickening, and serve with mash or polenta.

Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.

Lamb Shanks FAQs

How long do lamb shanks take to cook?

Around 2.5 to 3 hours in the oven at 160°C (140°C fan), or 6 to 8 hours on low in a slow cooker.

Can you cook lamb shanks in a slow cooker?

Yes. Brown them first for flavour, then cook on low for 6 to 8 hours with stock and vegetables.

What goes well with lamb shanks?

Creamy mash, polenta or crushed potatoes to soak up the sauce, with greens or roasted carrots.

Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Lamb (shank, bone-in).