Description
A generous portion of Farmer Gow's born and reared lamb at excellent value.
Cut from the lower part of the leg with the bone left in, lamb shanks are lean with a rich and full flavour.
The best way to cook these is to braise them and in fact, a slowly cooked lamb shank braised for several hours with red wine, stock and vegetables until the meat falls off the bone makes a most satisfying meal.
Another delicious option is to slow cook as part of a tagine or curry.
