Lamb Shanks
Lamb shanks, cut from the shin at the base of the leg, are naturally high in collagen, making them perfect for long, slow cooking. This method renders the meat luscious and tender, while the bone adds essential depth to the braising liquor. Pair them with fresh garlic, red wine, and flageolet beans for a classic dish, or explore the subtle spicing of a Moroccan tagine.
Swaledale lambs roam freely across the Yorkshire Dales, foraging on the limestone pastures rich in herbs, grasses, and wildflowers. This unique diet imparts a rich, deep colour to the meat and a distinctive flavour. Slightly sweet with a subtle herbal undertone, Swaledale lamb is robust in character and unmistakably Yorkshire. Swaledale Lamb Shanks are Always Fresh, Never FrozenŸ - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. Buy lamb shanks online today.
Inspired by Chef Valentine Warner
"A delicious cut these are brilliant for a perfect portion of one each. At home they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise - the lamb presented in an intense, rich sauce then finished off with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.
Alternatively, cook the lamb shanks with turnips and cider, along with smoked bacon lardons. Once cooked, peel the meat from the bone and combine the chopped lamb, vegetables, and sauce in a steamed suet pudding - perhaps even incorporating the lamb's kidneys, pulled from their suet before making the dough.
Covered and braised over with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary and this is a winning supper for guests. Braised with fresh oysters in the Chinese-style might not be for everyone, but once braised and then cooked again over charcoal in sticky ginger, garlic and chilli sauce...this might be more to your liking. A versatile cut, it's a favourite in the Warner theatre of madness...otherwise known as The Kitchen."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Lamb Shanks
Lamb Shanks
Lamb shanks, cut from the shin at the base of the leg, are naturally high in collagen, making them perfect for long, slow cooking. This method renders the meat luscious and tender, while the bone adds essential depth to the braising liquor. Pair them with fresh garlic, red wine, and flageolet beans for a classic dish, or explore the subtle spicing of a Moroccan tagine.
Swaledale lambs roam freely across the Yorkshire Dales, foraging on the limestone pastures rich in herbs, grasses, and wildflowers. This unique diet imparts a rich, deep colour to the meat and a distinctive flavour. Slightly sweet with a subtle herbal undertone, Swaledale lamb is robust in character and unmistakably Yorkshire. Swaledale Lamb Shanks are Always Fresh, Never FrozenŸ - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. Buy lamb shanks online today.
Inspired by Chef Valentine Warner
"A delicious cut these are brilliant for a perfect portion of one each. At home they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise - the lamb presented in an intense, rich sauce then finished off with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.
Alternatively, cook the lamb shanks with turnips and cider, along with smoked bacon lardons. Once cooked, peel the meat from the bone and combine the chopped lamb, vegetables, and sauce in a steamed suet pudding - perhaps even incorporating the lamb's kidneys, pulled from their suet before making the dough.
Covered and braised over with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary and this is a winning supper for guests. Braised with fresh oysters in the Chinese-style might not be for everyone, but once braised and then cooked again over charcoal in sticky ginger, garlic and chilli sauce...this might be more to your liking. A versatile cut, it's a favourite in the Warner theatre of madness...otherwise known as The Kitchen."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Lamb shanks, cut from the shin at the base of the leg, are naturally high in collagen, making them perfect for long, slow cooking. This method renders the meat luscious and tender, while the bone adds essential depth to the braising liquor. Pair them with fresh garlic, red wine, and flageolet beans for a classic dish, or explore the subtle spicing of a Moroccan tagine.
Swaledale lambs roam freely across the Yorkshire Dales, foraging on the limestone pastures rich in herbs, grasses, and wildflowers. This unique diet imparts a rich, deep colour to the meat and a distinctive flavour. Slightly sweet with a subtle herbal undertone, Swaledale lamb is robust in character and unmistakably Yorkshire. Swaledale Lamb Shanks are Always Fresh, Never FrozenŸ - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. Buy lamb shanks online today.
Inspired by Chef Valentine Warner
"A delicious cut these are brilliant for a perfect portion of one each. At home they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise - the lamb presented in an intense, rich sauce then finished off with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.
Alternatively, cook the lamb shanks with turnips and cider, along with smoked bacon lardons. Once cooked, peel the meat from the bone and combine the chopped lamb, vegetables, and sauce in a steamed suet pudding - perhaps even incorporating the lamb's kidneys, pulled from their suet before making the dough.
Covered and braised over with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary and this is a winning supper for guests. Braised with fresh oysters in the Chinese-style might not be for everyone, but once braised and then cooked again over charcoal in sticky ginger, garlic and chilli sauce...this might be more to your liking. A versatile cut, it's a favourite in the Warner theatre of madness...otherwise known as The Kitchen."
