Lamb foreshanks are a bone-in cut from the lower front leg ideal for braising or slow-roasting preparations. Slow cooking yields fall-off-the-bone tenderness and succulent meat.
The secret to cooking lamb shanks is to cook them low and slow until the meat is fall-apart tender. Lamb shanks require cooking in a liquid or moist environment for several hours before the meat becomes soft. Lamb shanks may be braised, baked or prepared in a slow cooker, and are usually served with buttery drippings and roasted vegetables.
Brand: Classic, Country: Australia
