• Fresh Halal British Hind Mutton Shank - 550-600G - Onlinemeatshop.com
  • Fresh Halal British Hind Mutton Shank - 550-600G - Onlinemeatshop.com
  • Fresh Halal British Hind Mutton Shank - 550-600G - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Mutton Hind Shank - Red Tractor Approved

£6.89
£6.89
Fresh Halal British Hind Mutton Shank - 550-600G - Onlinemeatshop.com
Fresh Halal British Mutton Hind Shank - Red Tractor Approved

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  • Description
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Mutton hind shank comes from the lower half of a mature sheep's hind leg — a bone-in cut built around tough, well-worked muscle and a marrow-filled shank bone that rewards long, slow braising. This Certified Halal mutton hind shank is produced in the UK and supplied whole at 550-600g each or diced, fat-on or fat-off, ready for stews and curries.

Shank or Shin — Is There a Difference?

Shank and shin refer to the same lower-leg joint — shin is the word butchers use most on beef, shank the word used on lamb and mutton, though both describe the same collagen-rich muscle wrapped around a marrow bone. This is specifically the hind shank, cut from the rear leg rather than the foreleg: it reaches you at 550-600g each, in packs from 500g up to 4kg.

How It's Cut, Prepped and Packed

You can order this hind shank as Osso Buco portions (50-80g), diced 10-15g, diced 25-30g, diced 50-60g, or left whole (460-580g) — fat-on or fat-off, packed in 500g, 1kg, 2kg or 4kg bags.

A whole shank keeps the bone and marrow intact for one slow-braised joint, while the diced cuts break down the same meat into pieces built for curries and stews.

Each hind shank weighs 550-600g, so one whole shank per person makes a hearty bone-in portion.

Cooking for a crowd? Pick the 4kg pack of diced hind shank, or order a few individual 500g-1kg packs to match your headcount.

Mutton hind shank keeps well refrigerated for a few days after purchase — or freeze it the day it arrives if you're not cooking it right away.

Thaw frozen shank fully in the fridge before you braise it, and once it's defrosted, cook it through rather than refreezing it raw.

Typical values per 100 g (raw):

Energy716 kJ / 171 kcal (converted at 4.184 kJ per kcal)
Protein20 g
Fat10.2 g

Basis: untrimmed mutton shoulder, diced or in strips - "Mutton, boneless dice or strips, shoulder, untrimmed, raw" (recipe-calculated from analysed components, not directly analysed). Reference: Australian Food Composition Database, Release 3.0, Food Standards Australia New Zealand (FSANZ), Public Food Key F005983. Based on Australian data.

Whole braised shank: Sear a whole 550-600g shank fat-on, then let it braise low and slow for around 3 hours, until the meat falls off the bone.

Diced curry cuts: Brown the 25-30g diced pieces first, then stir through your spices and simmer gently for a rich, marrow-thickened gravy.

Osso Buco style: Stand the 50-80g Osso Buco portions upright in stock, so the marrow stays put in the bone as it braises.

Mutton hind shank works well in long, bone-in braises — think a UK-style shank hotpot, a French daube, or an Osso Buco-style braise built around the 50-80g portions.

Diced hind shank also makes a classic base for mutton salan, the slow-cooked South Asian curry where the shank's collagen melts into a thick, spiced gravy.

What can I do with leftover mutton shank meat?

Pull the meat off the bone once it's cooked and use it in a fresh salan, a pie filling, or stirred through rice for a quick pulao.

Can I freeze leftover cooked shank?

Yes — shred the meat, pack it flat into an airtight container, and freeze it once it's fully cooled.

What should I do with the leftover bone?

Simmer it with the reserved cooking liquid for another hour or two to draw extra marrow and body into a base stock.

How long do leftovers keep in the fridge?

Cooked shank meat keeps for a couple of days in a sealed container in the fridge before it needs eating or freezing.

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