Lamb Shanks

Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that's perfect for stews and slow-cooking. Keep things British and cook with a stout or porter to add real depth, or go Moroccan with a mouth-watering tagine.

Two shanks per package.