SHANKS

 
 

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SLOW COOK

LAMB SHANKS ARE A POPULAR INGREDIENT ON WINTER MENUS DUE TO THEIR FABULOUS TEXTURE AND RICH FLAVOUR. EASY TO PREPARE, THEY SIMPLY NEED SLOW, GENTLE COOKING TO RELEASE THEIR FULL POTENTIAL.

Shanks 330x330

THE CUT

Shanks are from the bottom section of the leg just below the lower leg joint. They can be 'French trimmed' which is where a small piece of meat is removed from the bone to make the shank look more appealing.
 

HOW TO COOK

Being a full flavoured cut, lamb shanks can take strong flavours such as curry based spices, fiery flavours of chilli, strong leafy herbs such as coriander and basil and of course, an old favourite, red wine jus.

Remove the lamb shanks from the refrigerator 30 minutes before cooking to bring to room temperature which results in even cooking. To get the best out of the shanks make sure to sear them first in a very hot pan until they are brown all over, which intensifies the flavour of the final dish. Slowly cook the shanks in a casserole dish with your choice of vegetables, herbs and stock in the oven or slow cooker as per recipe instructions, until they're meltingly tender.

NUTRIENT COMPOSITION

LAMB SHANK, RAW, LEAN (per 100g)
Energy (kJ) 509
Energy (kcal) 121
Protein (g) 22.1
Total Fat (g) 3.8
Saturated Fat (g) 1.3
Polyunsaturated Fat (g) 0.3
Omega 3 (g) 0.106
Monounsaturated Fat (g) 1.1
Cholesterol (mg) 64.6
Sodium (mg) 82
Iron (mg) 1.4
Zinc (mg) 2.9
Vitamin B12 (ug) 2.2
Vitamin D3 (ug) 0.02
25-OH Vitamin D3 (ug) 0.137
Selenium (ug) 7.0
Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.
   
DIAGRAM SHANK
 
  • LOW SATURATED FAT (less than 1.5g/100g) 
  • LOW SODIUM (contains less than 120mg/100g)
  • EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)  
  • EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults)
  • EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)
  • SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
 

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