Lamb Shanks 2 x 440g

Lamb* shanks are a popular cut, from the shin at the base of the leg. Naturally high in collagen, long slow-cooking is ideal rendering the meat luscious and tender - the bone giving essential depth to the braising liquor. Fresh garlic, red wine and flageolet beans would be wonderful here, as would the subtle spicing of a Moroccan tagine.

Valentine Warner inspires:
"A delicious cut these are brilliant for a perfect portion of one each. At home they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise - the lamb presented in an intense, rich sauce then finished off with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.

Alternatively cook the lamb shanks with turnips and cider with a little bacon. Peel all from the bone and put the chopped lamb, veg and sauce into a steamed suet pudding perhaps with the very lamb's kidneys pulled from their suet before the dough was made.

Covered and braised over with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary and this is a winning supper for guests. Braised with fresh oysters in the Chinese-style might not be for everyone, but once braised and then cooked again over charcoal in sticky ginger, garlic and chilli sauce...this might be more to your liking. A versatile cut, it's a favourite in the Warner theatre of madness...otherwise known as The Kitchen."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Shanks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

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