Description
The lamb shanks are taken from both the front and back legs, and boast melting tenderness if cooked long and slow, with the meat falling away from the bone
Additional information
Additional information
| Weight | 400g |
|---|
Cooking Instructions
Pre-heat the oven to 140°C / Fan 120°C / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and Sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers atleast a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.
