Shank AUS PER KG (350G-550G)

Our premium lamb shanks offer an unparalleled taste and texture, sourced from high-quality lambs raised in pristine environments. Known for their rich flavor and tender meat, lamb shanks are perfect for slow-cooking methods such as braising and stewing. This cut transforms into a melt-in-your-mouth delicacy, absorbing the flavors of herbs, spices, and vegetables beautifully. Whether you’re preparing a classic osso buco or a rustic stew, our lamb shanks deliver exceptional taste and tenderness, making them a favorite for comforting, hearty meals.

Recipe: Braised Lamb Shanks with Red Wine and Rosemary
Ingredients:
4 lamb shanks
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup red wine
2 cups beef or lamb broth
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Salt and pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C).

Sear the Lamb Shanks:
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove the shanks from the pot and set aside.

Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Deglaze the Pot:
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.

Add the Remaining Ingredients:
Stir in the beef or lamb broth, diced tomatoes, tomato paste, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, ensuring they are submerged in the liquid.

Braise the Lamb Shanks:
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.

Rest and Serve:
Remove the pot from the oven and let the lamb shanks rest for a few minutes. Serve the lamb shanks hot, spooning the braising liquid and vegetables over the top. Garnish with fresh rosemary or thyme if desired.

Enjoy the rich, savory flavors of these braised lamb shanks with red wine and rosemary. This dish is perfect for a special dinner or a comforting meal on a cold day, delivering tenderness and deep flavor in every bite.