Description
The best thing to make a lamb casserole with, allow one shank per person, and use a BIG pot. The meat on the shank is full of connective tissue which breaks down with long slow cooking to make a sticky gravy, and the marrow in the bone of the shank melts with long slow cooking to further enrich your sauce with with nutrients from these 100% pasture fed bones. The cut is sturdy enough to carry strong flavours and test still taste the lamb beneath, so go for it with a north african tagine, or a curry or even lots of garlic, rosemary and a splash of white wine.
