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Free Range Lamb Shanks

A smaller alternative to Leg. Slow braised they are an absolute treat.
Our Price: £9.40
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A Gastro pub favourite, and a smaller alternative to a Leg of Lamb roast.

Slow braised they are an absolute treat.

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Shanks are from the bottom section of the Leg just below the knee. They can be 'French trimmed' which is where a small bit of meat is removed from the bone for best presentation. You will need one Shank per person.

Falls off the bone.

Shanks are best cooked long and slow until the meat literally falls off the bone.The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in Wine or Stock

Slowly braised Premium Quality Lamb Shanks are an absolute treat.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Shanks

Product Code:
Z219

Free Range Lamb Shanks

A Gastro pub favourite, and a smaller alternative to a Leg of Lamb roast.

Slow braised they are an absolute treat.

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Shanks are from the bottom section of the Leg just below the knee. They can be 'French trimmed' which is where a small bit of meat is removed from the bone for best presentation. You will need one Shank per person.

Falls off the bone.

Shanks are best cooked long and slow until the meat literally falls off the bone.The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in Wine or Stock

Slowly braised Premium Quality Lamb Shanks are an absolute treat.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Shanks

Free Range Lamb Shanks

INGREDIENTS: Free Range Lamb

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Lamb Shanks

Stewing

Brown meat off and add vegetables for example root vegetables celeriac, onions, carrots, etc. Then add stock wine herbs bay leaves and cover. Cook slowly on the hob or in a braising dish in the oven on a low heat until tender. Just before serving thicken with corn flour. Stews are always better next day reheated.

Roasting

Roast in stock and vegetables on 180˚c/350˚f gas mark 4 for about 1 and 30 minuets

Lamb Shanks in Red Wine Recipe

RECIPE INGREDIENTS

8 lamb shanks
1 Tablespoon olive oil
1 tablespoon sugar
11/2 cups dry red wine
2 cups beef stock
3 cloves garlic crushed

Caramelized Onions

40g butter
2 medium red onions sliced thinly
1/4 cup brown sugar

Method:

Lamb Shanks
Pre heat oven to slow
Heat oil in large flameproof baking dish
Cook shanks till browned all over
Stir in sugar, wine, stock and garlic and bring to boil

Transfer the lamb slowly to oven, roast and cover for 4 hours turning twice during cooking. Remove lamb from dish, cover to keep warm, Pour liquids into a medium saucepan and simmer until reduced by 1/3

Caramelized Onions

Melt butter in medium saucepan, cook onion stirring about 15 minutes or until browned and soft. Stir in sugar and cook stirring about 15 minutes or until onion is caramelized

Lamb Shanks Braised in Red Wine

RECIPE INGREDIENTS

6 lamb shanks, about 1 1/4 pounds each
3 tablespoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups chicken broth
3 cups dry red wine (about 1 bottle)
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled, cut into about 8 wedges
1 cup thickly sliced mushrooms (about 4)
Five 3-inch sprigs fresh rosemary

RECIPE METHOD

Heat the oven to 425 degrees. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours. (If making ahead refrigerate the shanks and cooking liquid separately. Before reheating, remove the fat from the liquid. Put the shanks and the liquid in a covered roasting pan in a 400 degrees oven for about 20 min.)

Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks on top of the Roasted Garlic and White Bean Puree; ladle the sauce over the lamb. Serve some of the mushrooms and onions on the side.

Free Range Lamb Shanks

Preparation/Cooking time 2 hrs 5 mins - plus proving
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Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
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Preparation/Cooking time 3hrs 30 mins 
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Preparation time 25 mins : Cooking time 20 mins
This Sri Lankan dish uses leftover Roast Lamb, Curry Spices and Flatbreads, fried together with Egg and veggies in a delicious Coconut-y supper for two
Preparation time 10 mins : Cooking time 40 mins 
Make the most of Sunday's leftover Roast Lamb in this colourful spiced Rice one-pot 
Preparation time 10 mins : Cooking time 1 hr 30 mins
Make the most of leftover Roast Lamb with this flavour-packed leftover Lamb Curry. Serve with Naan Bread and Basmati Rice for an Indian feast
Preparation time 5 mins : Cooking time 30 mins
This spin on Cottage Pie is a great way of using up leftover Meat and Potatoes
Preparation time 30 mins to 1 hr : Cooking time 10 to 30 mins
A great recipe for using up leftover Roast Lamb. Double the quantities to serve at small parties.
Preparation time 30 mins
Cooking time 25 mins, plus resting
This is loosely based on the Turkish dish of Lahmacun, but with a thicker Bread base similar to Pizza. Great for using leftover Lamb, the charred Aubergine gives a smoky depth
Preparation time 45 mins
Cooking time 20 to 25 mins
On the lookout for a leftover Lamb recipe? The best way to use up the leftovers from your Lamb Roast is in our ultimate Leftover Lamb Shepherd’s Pie!
Preparation / Cooking time 20 mins
A lovely warming Tomato recipe, made with Butter Beans and Passata, gives leftover Lamb another chance to shine.
Preparation / Cooking time 20 mins
A wonderful way to use up leftover Lamb (or any roast meat), try our 20-minute leftover Roast Lamb Stir-fry for a quick and healthy dinner.
Preparation / Cooking time 25 mins
Celebrate lovely leftovers with Jamie’s gnarly Spiced-Lamb Flatbread, topped with fresh Rainbow Slaw, cooling Yoghurt and Chilli Sauce. They’re super-quick and super-delicious – give them a go.
Preparation time 10 mins
Cooking time 5 mins
What to do with leftover Lamb Roast? Make these incredibly yummy Lamb Gyros and top them with a 5-minute Tzatziki Sauce.
Preparation / Cooking time over 1 hr
The best Cottage Pies and Shepherd’s Pies are made with leftover roast Meat, not Mince. In fact, the whole purpose of these Pies was to eke out the leftovers. 
Preparation time 45 mins
Cooking time 20 to 25 mins
On the lookout for Leftover Lamb recipes? The best way to use up the Leftovers from your weekend roast is in our ultimate Leftover Lamb Shepherd’s Pie!
Preparation time/ Cooking time 20 mins
A lovely warming Tomato recipe, made with Butter Beans and Passata, gives Leftover Lamb another chance to shine.
Preparation time 25 mins
Cooking time 15 mins
This Greek-inspired feast comes together in a pinch thanks to Leftover Lamb. Add a squeeze of fresh Lemon and you'll be thinking you're in Mykonos. This Couscous Tabbouleh is also delish with Chicken or Beef Skewers.

Free Range Lamb Shanks

Product Code:
Z219