• Fresh Halal British Lamb Short Shank, Nihari - Onlinemeatshop.com
  • Fresh Halal British Lamb Short Shank, Nihari - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Lamb Fore Shank - Red Tractor Approved

£6.89
£7.49
£6.89
-8%
Fresh Halal British Lamb Short Shank, Nihari - Onlinemeatshop.com
Fresh Halal British Lamb Fore Shank - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Lamb fore shank is the meaty joint from the front leg, built for slow braising and osso buco. It's 100% baby lamb meat, Certified Halal and slaughtered by the non-stunned method, sold whole or diced for long, low cooking.

Is Lamb Fore Shank The Same As Lamb Shin?

Shank and shin name the same lower-leg joint — lamb butchers call it shank, beef counters call it shin. This is the front-leg version, sold whole at 360-480G or as Osso Buco rounds at 50-80G.

What Cutting Styles And Pack Sizes Can You Order?

Order it whole, Osso Buco or diced, Fat-On or Fat-Off, from 500G to 4KG.

  • Whole (360-480G) or Osso Buco (50-80G)
  • Diced: 10-15G, 25-30G or 50-60G
  • Packs: 500G, 1KG, 2KG or 4KG

How Do You Cook Lamb Fore Shank?

Braise whole shanks at 160°C for 2.5-3 hours, or simmer Osso Buco rounds in stock until the meat falls off the bone. Sear the Osso Buco pieces like chops on the BBQ, then finish in a covered pot for a smoky edge.

Butcher's tip: brown the meat hard first for real depth.

How Should You Store Lamb Fore Shank?

Keep it refrigerated, then cook or freeze it the day it arrives. Frozen shanks want about 12 hours in the fridge to defrost first.

A whole shank (360-480G each) is one generous portion per person, so order 2-4 for a family dinner. The Osso Buco rounds (50-80G) run 2-3 pieces per person for a hearty plate.

Diced shank (10-15G, 25-30G or 50-60G) is sold by the 500G-4KG pack, good for curries and stews feeding a crowd.

Keep it refrigerated, then cook or freeze it the day it arrives.

Frozen shanks need around 12 hours in the fridge to defrost fully before cooking — plan ahead rather than starting from icy meat.

Typical values per 100 g (raw):

Energy267 kcal
Protein16.88 g
Fat21.59 g

Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).

Lamb Osso Buco: braise the 50-80G rounds bone-in with tomatoes and stock until the meat pulls away, then finish with a lemon-herb gremolata.

Slow-Cooked Whole Shank: sear the 360-480G shank first, then braise it low and slow in stock for a fork-tender bone-in dinner.

Diced Shank Curry: simmer the 25-30G or 50-60G diced pieces low and long in a curry or stew.

This shank is best known for Italian osso buco and rich lamb stews, but it holds up just as well in South Asian shank curries and Middle Eastern tagines.

The smaller Osso Buco rounds sear nicely like chops on the BBQ, then finish in the oven or a covered pot.

Does Lamb Fore Shank Need Browning Before It Goes In The Pot?

Browning first gives the best result — searing the surface builds flavour a straight simmer can't match, especially on the whole 360-480G shank.

What Happens If You Skip The Browning Step?

The shank still turns tender through slow braising, but the sauce tastes flatter without that caramelised crust to build on.

How Long Should You Brown It For?

Sear each side over high heat until deeply coloured, then move it straight to a covered pot or braising dish with stock or tomatoes.

Does It Matter If It's Whole Or Diced?

Whole shanks and the 50-80G Osso Buco rounds both benefit from browning first; smaller diced pieces (10-15G to 50-60G) can go straight into a curry or stew without it.

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