Lamb shanks are beautiful braised slowly.

Take your shanks and coat lightly in flour and sea salt. Get a good deep sided skillet and place over medium high heat.

Add a splash of oil and colour the lamb shanks well on all sides. Remove the lamb shanks from the pan and add sliced red onions , sliced garlic and some rosemary. slowly caramelise these the add some tomato paste and white wine vinegar and cook out. Then add a good slug of white wine and some good lamb stock.

Add back in the shanks, cover with a cartouche and add to a 160°C oven. Cook for 2 hrs or until tender. Remove the shanks and add a knob of butter to the sauce to thicken, reducing if needed.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.