Australian Lamb Fore Shank Bone In is a premium cut prized for its rich flavor, collagen content, and exceptional results in slow-cooked dishes. Raised in open pastures, this lamb is Free Range Grass Fed and Grain Finished. Free from antibiotics and hormone growth promotants, ensuring natural quality and ethical production. Pack of 450g.
Why Choose Lamb Fore Shank?
The fore shank contains connective tissue and marrow-rich bone, which break down during slow cooking to create deep, luxurious flavors and a silky texture. Grass feeding provides a clean lamb profile, while grain finishing enhances tenderness and consistency. When braised or slow cooked, the meat becomes fall-off-the-bone tender, producing rich sauces and broths naturally.
Australian Lamb Fore Shank Bone In is processed under strict Australian standards, ensuring food safety, traceability, and consistent performance for professional kitchens and premium home cooking. Learn more about Australian lamb at Meat & Livestock Australia.
How to Cook Lamb Fore Shank
This cut is perfect for osso buco–style dishes, soups, stews, braised meals, and fine dining presentations. It is widely used in European, Middle Eastern, and modern Australian cuisines. The bone-in structure adds both visual appeal and depth of flavor to plated dishes.
Season and brown the shanks, then braise them with onion, garlic, carrots, tomatoes, red wine and rosemary at 160°C for 2½–3 hours, turning occasionally, until the meat falls from the bone. Serve with creamy mash or polenta to soak up the sauce.
Not sure which cut to choose? Racks, loin chops and rump are best cooked quickly and served pink, while shoulder, shanks and diced lamb reward slow cooking. Australian lamb has a clean, mild flavour that pairs well with garlic, rosemary, mint, cumin and yoghurt, from Sunday roasts to curries and kebabs.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Browse our full lamb selection for more cuts.
