Our Frozen Lamb Shanks are full of rich, slow-cooked flavour and fall-off-the-bone tenderness. Ideal for comforting weekend roasts, dinner parties or hearty one-pot meals.
Defrost fully in the fridge before cooking. Brown in a hot pan, then slow-cook in the oven at 160°C for 2.5 to 3 hours in stock, red wine or a rich tomato-based sauce until the meat is tender and the flavours are deep.
Serve with creamy mash, roasted root vegetables and a spoonful of the cooking juices. Also perfect in tagines or Mediterranean-style braises.
Keep frozen until ready to defrost. Once thawed, cook within 24 hours and do not refreeze.
