Lamb loves strong flavours, such as rosemary or anchovies, and bold spices (North African in particular). For classic braised shanks heat a little oil in a heavy casserole or pan.
Season the shanks and brown well on all sides.
Add some diced onions, carrots and celery and cook for few minutes more before adding some garlic, rosemary and bay. Tip in glass of red wine and enough stock to cover the meat. Cover and gently simmer or oven bake (160˚C/Gas 3) for 2-3 hours, until the meat begins to fall of the bone. Skim away any fat and reduce the liquid to make a sauce to serve.
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.