Our lamb is naturally reared outside on the farm where they are free to graze. We mature them for seven to ten days for extra tenderness.
Lamb shanks approx 400g (product does contain knuckle)
This product may be FROZEN.
Recipe Suggestion: Cheshire Chimney Pot Pie
Cheshire Chimney Pot Pie, cooked slowly until the meat is so tender it falls apart, topped with a crisp, rich pastry. (pictured above)
For the Filling:
50g plain flour
Mutton or Lamb Shank (with or without the shank bone)
2tbsp olive oil
4 onions, quartered
8 cloves garlic
2tbsp finely chopped fresh rosemary
600ml dark Ale
300ml beef stock
Season the flour with a pinch of salt and freshly ground black pepper.
Cut the Lamb/Mutton into large pieces and dust in the seasoned flour.
Heat the olive oil in a large casserole dish and brown the pieces of Lamb/Mutton well all over.
Remove from the dish after browning, add a little more oil and cook the onions for a few minutes – then add the garlic and fresh rosemary and cook for just a minute.
Tip in any remaining flour and cook for another minute then pour in the ale and stock and bring to a simmer.
Return the Lamb/Mutton (including the bone) to the dish, turn down the heat and cover and cook over a very gentle heat for about 2½–3 hours until the meat falls apart and the sauce is rich and thickened.
Remove the shank bone from the dish, reserving it for the pie and flake the meat into pieces. Leave to cool.
For the Pastry:
200g butter placed in the freezer
350g plain flour
6tbsp chilled water
Sift the flour and salt in a mixing bowl. Hold the frozen butter using a piece of greaseproof paper and grate it on a large coarse grater straight into the flour.
Working quickly, stir the butter and flour together and then sprinkle on the chilled water and mix together to make a dough.
Wrap in cling film and place in the fridge to chill.
Prepare the Pie:
Fill a 2½ litre pie dish with the cooled Lamb/Mutton filling.
On a lightly floured surface, roll out the pastry to about 3mm thick and about 2.5cm wider than the dish. Cut a 2cm strip from the pastry.
Brush the rim of the dish with a little water and place the pastry strip around the rim, pressing it down.
Sit the reserved shank bone in the centre of the pie filling: this will act as a pie funnel, releasing the steam when the pie is baking and will also stop the pastry from sinking into the filling and becoming soggy.
Cut a slit in the remaining pastry for the shank bone.
Place the pastry lid over the top and slide it over the bone. Press down the edges of the pastry to seal it.
Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
Brush with beaten egg and bake at 180°C/Fan 160°C/gas mark 4 for 30–35 minutes until the pastry is crisp and golden.