LAMB Shanks

Frenched Lamb Shanks are a slow cooker's best friend. Rich in collagen that melts into the cooking liquid over long, gentle heat, they create a deeply flavourful sauce and incredibly tender meat that falls away from the bone. Brown them first, then braise covered at 160°C for 2½ to 3 hours with red wine, tomato and herbs — or set them in the slow cooker on low for 6 to 8 hours. One of the most satisfying cuts in the cabinet. Gluten free. Prepared fresh daily at Windsor Meats Malvern. Sold individually.