PURE BRED LAMB "VOLCANO" SHANKS
$73.00
Product
Lamb "Volcano" Shanks
Two Shanks, 3-4lb total
The shank is an especially earthy cut, and incredibly delectable when roasted low and slow, or braised until the meat falls off the bone. Of course the bone itself — extra long in the case of this specialty “volcano” cut — provides a gorgeous depth of flavor to any dish. We think the shank is one of the most underrated cuts in the butcher’s case, and makes for the most comforting and tasty meals imaginable.
Farm
Breed
A delicious cross between Dorset and Suffolk.
Dorset Horn: A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.
Cooking
How to Prepare
1. Take the meat out of the refrigerator an hour prior to cooking.
2. Preheat oven to 300℉.
3. Season liberally with salt and pepper on all sides.
4. Preheat a dutch oven with lid over medium-high heat and sear meat in neutral oil on all sides until brown. Drain some fat, remove the meat, and set aside.
5. In the same dutch oven, cook at medium heat about a cup of diced onions, ½ cup of celery, and ½ cup of diced carrots, until the onions are translucent. Add two tablespoons of tomato paste and cook for 2 minutes. Add one cup of wine or broth to deglaze the pan and cook until the wine has reduced by half.
6. Return the meat to the pan. Add enough boiling stock or water to cover the meat just slightly more than halfway. Add a bundle of herbs such as rosemary, thyme, and bay leaves tied with butcher’s twine to the dutch oven. Cover and place in a preheated 300℉ oven for approximately 30-40 minutes per pound of meat or until tender.