Free range, Grass fed Australian lamb foreshank, ideal for cooking in liquid or slow roasting.
Once the lesser lights of gastronomy shanks now enjoy their own stardom. Braise them with the traditional tomato, herb and garlic mix and serve them with creamy mash and your favourite green. Alternatively prepare them as a glorious Moroccan tagine, redolent with a multitude of spices and heady with exotic aromas. Serve with couscous flavoured with dried fruit, pine nuts and herbs. Or luxuriate in the sheer comfort of a lamb shank soup, rich with barley and vegetables and finished with a final scatter of gremolata (garlic, lemon rind and parsley).