Category: Lamb
A deeply flavorful cut that becomes meltingly tender with slow cooking. Perfect for impressive dinner-party centrepieces.
Price: from €16.67/kg
Option 1 - Oven Roasted: Season the shanks with salt, pepper, and Verstegen Lamb Seasoning. Heat olive oil in a heavy ovenproof dish and sear the shanks on all sides until deep brown. Remove and set aside. In the same pan, sauté diced onion, carrot, and celery until softened. Add 4 cloves of crushed garlic and cook for 1 minute. Add a glass of red wine and let it reduce by half. Return the shanks to the dish, add 500ml beef stock, a sprig of rosemary, and 2 bay leaves. Cover tightly with a lid or foil. Roast at 160°C for 3 hours, turning the shanks once halfway through, until the meat is falling off the bone. Remove the lid for the last 20 minutes to let the sauce reduce and thicken. Serve on creamy mashed potatoes with the rich pan sauce spooned over. Option 2 - Traditional Stew: Season and sear the shanks as above. In a large pot, sauté onions, carrots, celery, and potatoes cut into chunks. Add 2 tablespoons of tomato paste, a tin of chopped tomatoes, 500ml stock, and a glass of red wine. Add the shanks, a cinnamon stick, 2 bay leaves, and fresh thyme. Bring to a gentle simmer, cover, and cook on the stovetop over low heat for 3-4 hours, stirring occasionally and adding water if needed. The stew is ready when the meat falls off the bone and the vegetables have thickened the sauce into a hearty gravy. Season to taste and serve in deep bowls with crusty bread.