Grassfed Lamb Shank (Frozen) ~500g

Australian lamb meat taken from the lower part of the leg, just above the ankle. It is a tough cut of meat that contains a lot of connective tissue, so it is best cooked slowly in a liquid, such as by braising or stewing.

Great to be used for dishes like lamb shank cooked in red wine. Can also alternatively be used for lamb shank biryani as well. It can also be braised with rosemary and stewed.