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A hind shank is the knobbly part at the end of the hind leg. Owing to its high content of gelatinous sinew it can be deliciously transformed with long slow braising into a rich meaty dish. One shank is plenty for one person.

Place 4 shanks in a large ovenproof casserole. Add the thinly peeled peel of a lemon, 500ml beef stock, several squashed garlic cloves, salt and freshly ground black pepper.

Cover well and place in a preheated 180°C oven for 3 hours or until the meat is falling off the bones.

Remove from the oven, skim off any excess fat and serve. Good with a sprinkling of coarsely chopped mint and steamed rice.