A Collagen Rich Cut Perfect for Slow Cooking
Hogget shanks, cut from the shin at the base of the leg, are naturally rich in collagen, which makes them particularly well suited to long, slow cooking. Cooked this way, the meat becomes tender and full of character, whilst the bone brings depth and body to the braising liquor. Their distinctive flavour makes them a versatile cut, equally capable of standing up to spice or taking centre stage braised with seasonal vegetables.

First brown the shanks in a little olive oil, then soften some onions and garlic. Add white wine, a little stock and a sprig of rosemary, then braise gently for three hours. Halfway through, add a handful or two of fresh borlotti beans. Serve with courgettes cooked down with plenty of olive oil and garlic, then finished with mint and a touch of lemon zest. Summer cooking at its finest.

A pair of shanks would undoubtedly make an ideal starting point for a tagine, the meat cooked in tomatoes laced with spice, fruit, olives and nuts, all bubbling away slowly and filling the air with a stimulating aroma. Once the meat is falling from the bone and the sauce thick and rich, serve with cous cous, bread and salads.

Or, finally, slow roast the shanks in a vaguely Greek style, in a tray with chunks of potato, lemon, oregano, bay and garlic. Add a splash of wine and roast in a wood oven, first uncovered and then, later, wrapped in foil with the temperature kept low. Serve with chard braised in oil and garlic until dark green and pungent, then finished with lemon and a sprinkling of dill. Ensure that the white wine is cold and eat outdoors in the evening sun. Bliss!