quantity.error.zero
Lamb shank
Individual braising joint that falls off the bone.
£6.60 per kg
A shank is the lower part of the leg — one per person, on the bone, and full of collagen that melts into the sauce. Serve on mash or couscous with the sauce reduced and poured over.
Brown hard, then 150°C covered in liquid for 3-4 hours. Shanks need to be at least half submerged or the exposed part dries.
1 per person. Two only for a very big appetite.