Lamb Shanks

Description

Lamb Shanks are the ultimate slow-cook cut — bone-in, full of flavour, and built for long, gentle cooking that transforms them into the most tender, fork-tender meat you'll pull from the pot. Sourced from grass-fed Australian lamb, each shank is trimmed and ready for braising.

The magic is in the bone and the connective tissue. As the shank cooks low and slow, everything breaks down — the marrow enriches the cooking liquid, the collagen turns to gelatine, and the meat goes from firm to spoon-tender. The result is rich, deeply savoury lamb that's every bit as satisfying as what you'd find in a pub or restaurant.

Whether you're making a classic red wine braise, a hearty winter stew, or a fragrant Middle Eastern tagine, lamb shanks deliver. One shank per person is a generous serve, and the leftover cooking liquid makes an unbeatable gravy or sauce for the next day.

Quick Facts

• Type/Cut: Bone-in lamb shank (lower leg)
• Best for: Braising, slow cooking, stewing, slow roasting
• Flavour/texture: Rich and deeply savoury — turns spoon-tender and falls clean off the bone with slow cooking
• Prep notes: Brown the shanks well before braising — the caramelised crust builds the foundation of the sauce

Why You'll Love It

• The definition of set-and-forget cooking — brown them, add liquid, and let time do the rest
• Grass-fed Australian lamb with a clean, rich flavour that only gets better the longer it cooks
• The bone and marrow add depth you can't get from boneless cuts — richer gravy, silkier sauce
• One shank per person makes portioning dead simple for a family dinner or dinner party
• Affordable enough for a weeknight slow cook, impressive enough for guests

Cooking Tips

• Brown the shanks on all sides in a hot pan before braising — the caramelised crust is where the deep flavour starts
• Build your braise around aromatics — onion, garlic, carrot, celery and a good splash of red wine or stock
• Keep the heat low — a gentle simmer for two to three hours is all it takes to reach fall-off-the-bone tenderness
• If using a slow cooker, sear the shanks first on the stovetop — a slow cooker alone won't give you the same depth
• Check the liquid level halfway through — the shanks should be about two-thirds submerged
• Let the finished shanks rest in the braising liquid for 10 minutes before serving — they'll hold more moisture

Serving Ideas

• Classic pub-style: on a mound of creamy mashed potato with the reduced braising liquid spooned over the top
• Middle Eastern twist: braised with cumin, cinnamon and dates, served over couscous with toasted almonds and fresh herbs
• Add Lamb Shanks to your next order for the ultimate low-and-slow comfort meal.