Lamb Shanks

The Hearty Lamb Shank

A slow-cooking marvel that defines "fall-off-the-bone" tenderness. Often considered the ultimate winter comfort food, the Lamb Shank is a cut that rewards patience with an incredible depth of flavor. Sourced from premium Australian lamb, these shanks are rich in collagen, which slowly dissolves during cooking to create a thick, gelatinous sauce and meat so tender it requires nothing more than a fork. It’s a rustic, soul-warming choice for those who love a meal that feels like a warm embrace.

The Butcher’s Tip: The Braising "Bathing" Method

The secret to a succulent shank is ensuring it never dries out in the oven. Use a heavy, lidded pot and submerge the shanks at least two-thirds of the way in a flavorful liquid—think red wine, lamb stock, and aromatics. Cook at a gentle 150°C for 3 to 4 hours. Every hour, use a spoon to "bathe" the exposed bone and meat with the bubbling liquid to keep the surface from toughening.

The most important step: You’ll know they are perfectly done when the meat has visibly shrunk back from the bone and wobbles at the touch. Don't rush the process; that final hour is when the connective tissue truly transforms into silk.

Bonus Butcher's Tip: The "Glossy Reduction" Finish

To give your shanks that professional restaurant sheen and an intense flavor hit:

The Technique: Once the shanks are cooked, carefully remove them from the pot and set them aside. Strain the remaining cooking liquid into a wide saucepan.

The Reduction: Boil the liquid rapidly on high heat for 10–15 minutes until it reduces by half and becomes a thick, syrupy glaze.

The Result: Place the shanks back into this concentrated sauce to coat them. The result is a glossy, intensely savory finish that looks as impressive as it tastes.

This product is sold in a pack of 4 with minimum weight of 1kg per pack.