Cooking Instructions:
Slow-Cooking: Brown shanks in a hot pan. Transfer to a slow cooker with onions, garlic, vegetables, and broth. Cook on low for 6-8 hours until meat is tender.
Braising: Preheat oven to 160°C. Brown shanks in a Dutch oven. Add vegetables, herbs, and broth. Cover and braise for 2-3 hours until meat is fork-tender.
Serving Suggestions: Serve hot with mashed potatoes or creamy polenta for a satisfying meal.
Enjoy the rich flavour and superior quality of our Lamb Shanks Forequarter, exclusively at Meat at Robinson's.