Our West Country free-range lamb shanks are a classic choice for creating rich, melt-in-the-mouth dishes. Sourced from sustainably raised lambs grazing on the lush pastures of the West Country, these shanks are a showcase of premium quality, tenderness, and bold, traditional flavour.

Lamb shanks are ideal for slow cooking, as the bone-in cut adds depth to the dish while the meat becomes incredibly tender. Perfect for braising, stewing, or roasting, they absorb flavours beautifully, making them the star of hearty and comforting meals. Whether you’re creating a red wine-braised shank, a Moroccan-inspired tagine, or a classic Irish stew, these lamb shanks deliver an unforgettable dining experience.

Cooking them low and slow allows the natural juices and rich, meaty flavour to shine. Serve with creamy mashed potatoes, buttered greens, or a side of couscous to complete the meal. The tender, fall-off-the-bone meat and flavourful jus will make every bite irresistible.

Perfect for a cozy dinner or a celebratory feast, our West Country free-range lamb shanks bring traditional, homely flavours to your table. They’re the ideal choice for those who value sustainably sourced meat and the joy of slow-cooked perfection.

Classic Braised Lamb Shanks Recipe

Lamb shanks are a rich, tender cut perfect for slow cooking. This recipe combines aromatic herbs, vegetables, and a hearty sauce to create melt-in-the-mouth lamb shanks that are bursting with flavor. Ideal for a special dinner or a cozy family meal.

Ingredients

For the Lamb Shanks:

• 4 lamb shanks
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 250ml red wine
• 500ml lamb or beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 400g tin of chopped tomatoes

Optional:

• 1 tsp smoked paprika for extra depth
• 1 tbsp balsamic vinegar for a touch of sweetness

Method

1. Prepare the Lamb Shanks

1. Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Brown the lamb shanks on all sides (about 2–3 minutes per side). Remove and set aside.

2. Sauté the Vegetables

1. In the same pot, reduce the heat to medium and add the onion, carrots, and celery. Cook for 5–7 minutes until softened and lightly caramelized.
2. Stir in the garlic and cook for 1 minute until fragrant.

3. Build the Sauce

1. Add the tomato paste and stir well, cooking for 1–2 minutes to enhance its flavor.
2. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2–3 minutes to reduce slightly.
3. Add the stock, chopped tomatoes, rosemary, thyme, bay leaves, and optional smoked paprika or balsamic vinegar if using.

4. Braise the Lamb Shanks

1. Return the lamb shanks to the pot, nestling them in the sauce. The liquid should cover the shanks about two-thirds of the way; add more stock or water if needed.
2. Bring to a gentle simmer, then cover with a lid.
3. Cook on the stovetop over low heat or transfer to a preheated oven at 160°C (140°C fan) for 2.5–3 hours, turning the shanks occasionally. The lamb should be tender and falling off the bone.

5. Finish and Serve

1. Once the lamb is cooked, remove the shanks from the pot and keep them warm.
2. Simmer the sauce uncovered on the stovetop for 10–15 minutes to thicken if needed. Taste and adjust the seasoning with salt and pepper.
3. Serve the lamb shanks with the sauce spooned over the top.

Serving Suggestions

• Pair with creamy mashed potatoes, buttery polenta, or a bed of couscous to soak up the rich sauce.
• Add a side of steamed green beans or roasted root vegetables for a complete meal.

Chef’s Tips

• For extra depth of flavor, sear the lamb shanks with a dusting of flour before browning.
• This dish tastes even better the next day as the flavors develop. Store leftovers in the fridge and reheat gently.
• Leftover sauce can be tossed with pasta or used as a base for a hearty stew.

These tender braised lamb shanks are a luxurious and flavorful dish that will impress your guests or family. Enjoy the rich, slow-cooked goodness!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days