Dutch lamb shank
Dutch lamb shank
Lamb shank is a beautiful cut of meat that is cut from the lower leg of the lamb. It contains bone, a rich amount of connective tissue and meat that when cooked slowly turns into a buttery soft, flavoursome delicacy. The marrow in the bone and the slowly melting connective tissue provide a deep, full flavour – perfect for stews and slow cooking.
+/- 510 grams per piece
Ingrediënten
Ingrediënten
100% Lamb
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Let the lamb shank come to room temperature. Pat dry and sprinkle generously with salt, pepper, rosemary and garlic powder. Heat a large frying pan with butter or olive oil and brown the shank all around. Remove from the pan and then fry a mixture of onion, carrot, celery and garlic in the frying fat.
2. Yarn
Deglaze with red wine or stock and add the lamb shanks back to the pan. Let it simmer for at least 2.5 to 3 hours on low heat or in the oven (140–150 °C) with the lid on the pan. For extra depth, you can add rosemary, thyme and a bay leaf. The meat is done when it almost falls off the bone.
3. Serving
Lamb shank is delicious with a hearty sauce made from the braising liquid. Serve with creamy mashed potatoes, polenta, couscous or roasted vegetables. Finish with a sprig of rosemary and a knob of butter in the sauce for extra shine
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