Signature Lamb Shanks - 2 Pack
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaHeritage lamb shanks are especially earthy, and incredibly delectable when roasted low and slow or braised until the meat falls off the bone. The shanks are some of the most underrated cuts in the butcher’s case, and make for some of the most comforting and tasty meals imaginable — with of course, the bone itself, providing a gorgeous depth of flavor and silkiness to soups and stews!
Their lamb is raised on lush Vermont pastures by farmers they have worked with for over a decade. Heritage brings in whole lamb nose-to-tail seasonally when ready in the Spring and Fall.
Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
This package serves 2-4 people and includes 2 Lamb Shanks
- Lamb shanks weigh approx. 3-4 lbs. Total
- Lamb Shanks ship frozen with ice packs, may thaw in transit.
- Upon arrival, store lamb shanks in the freezer for up to 6 months or in the refrigerator for up to 7 days.
To Serve
- Take the meat out of the refrigerator an hour prior to cooking.
- Preheat oven to 300℉.
- Season liberally with salt, pepper, and if you’d like, your favorite seasoning on all sides.
- Preheat a Dutch oven with a 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.
- 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.
- 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.
- Serve and enjoy!