Swaledale Lamb Shanks
A Collagen Rich Cut Perfect for Slow Cooking
Lamb 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. Pair them with fresh garlic, red wine and flageolet beans for a classic dish, or take them in the direction of a Moroccan tagine with gentler, warming spice.
Inspired by Chef Valentine Warner
“A delicious cut, these are brilliant as a perfect portion of one each. At home, they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic, with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise, the lamb presented in an intense, rich sauce, then finished with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.
Alternatively, cook the lamb shanks with turnips and cider, along with smoked bacon lardons. Once cooked, peel the meat from the bone and combine the chopped lamb, vegetables and sauce in a steamed suet pudding, perhaps even incorporating the lamb’s kidneys, pulled from their suet before making the dough.
Covered and braised with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary, this is a winning supper for guests. Braised with fresh oysters in the Chinese style might not be for everyone, but once braised and then cooked again over charcoal in a sticky ginger, garlic and chilli sauce, this might be more to your liking. A versatile cut, it is a favourite in the Warner theatre of madness, otherwise known as The Kitchen.”
A Collagen Rich Cut Perfect for Slow Cooking
Lamb 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. Pair them with fresh garlic, red wine and flageolet beans for a classic dish, or take them in the direction of a Moroccan tagine with gentler, warming spice.
Inspired by Chef Valentine Warner
“A delicious cut, these are brilliant as a perfect portion of one each. At home, they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic, with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise, the lamb presented in an intense, rich sauce, then finished with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.
Alternatively, cook the lamb shanks with turnips and cider, along with smoked bacon lardons. Once cooked, peel the meat from the bone and combine the chopped lamb, vegetables and sauce in a steamed suet pudding, perhaps even incorporating the lamb’s kidneys, pulled from their suet before making the dough.
Covered and braised with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary, this is a winning supper for guests. Braised with fresh oysters in the Chinese style might not be for everyone, but once braised and then cooked again over charcoal in a sticky ginger, garlic and chilli sauce, this might be more to your liking. A versatile cut, it is a favourite in the Warner theatre of madness, otherwise known as The Kitchen.”
Original: $25.81
-65%$25.81
$9.03Description
A Collagen Rich Cut Perfect for Slow Cooking
Lamb 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. Pair them with fresh garlic, red wine and flageolet beans for a classic dish, or take them in the direction of a Moroccan tagine with gentler, warming spice.
Inspired by Chef Valentine Warner
“A delicious cut, these are brilliant as a perfect portion of one each. At home, they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic, with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise, the lamb presented in an intense, rich sauce, then finished with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.
Alternatively, cook the lamb shanks with turnips and cider, along with smoked bacon lardons. Once cooked, peel the meat from the bone and combine the chopped lamb, vegetables and sauce in a steamed suet pudding, perhaps even incorporating the lamb’s kidneys, pulled from their suet before making the dough.
Covered and braised with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary, this is a winning supper for guests. Braised with fresh oysters in the Chinese style might not be for everyone, but once braised and then cooked again over charcoal in a sticky ginger, garlic and chilli sauce, this might be more to your liking. A versatile cut, it is a favourite in the Warner theatre of madness, otherwise known as The Kitchen.”
