• Grass-fed, grass-finished lamb raised on pasture. $20.00 deposit, $16.00/lb. final cost.
• Deposit reserves your lamb and goes to final cost.
• Convenient pick-up locations in Washington state.
Lamb Shanks (2 pk) – Premium, Pasture-raised
$20.00
Description
THE CUT
Lamb shanks come from a thinner part of the leg. They are a lean cut with a lot of connective tissue that adds flavor when cooked low and slow. This 4-pack is great for a gathering on a special occasion.
PREPARATION
To braise your lamb shanks, start by thoroughly salting and seasoning them from 40 to 60 minutes prior to cooking and let sit at room temperature. Pre-heat your oven to 300 degrees and prepare a super hot cooking surface, such as a cast iron skillet, when ready. Heat oil on the cooking surface and sear shanks for 1-2 minutes (depending on surface heat level) on all sides. When all sides of the shanks are seared very brown, add a few tablespoons of butter and turn the shanks in the browned butter for a few seconds to coat all sides. Transfer the shanks to an oven-roasting dish with a bed of salted onions, garlic, potatoes, and carrots and add a beef broth and tomato paste mixture until the shanks are 2/3rd submerged. Cover your oven-roasting dish with an air-tight lid or air-tight foil and place in the oven for about 4 hours. Pull shanks from the oven and enjoy.
Tip: If you prefer to use a slow-cooker, instead of transferring to an air-tight oven-roasting dish, transfer to a slow-cooker with the bed of vegetables, and similarly add the beef broth and tomato paste mixture. Set slow-cooker on high for 30 minutes, and then change to low and allow to braise for 8 hours. Enjoy your shanks as a stew of sorts or use braising liquid after cooking to make a gravy by reducing it with cornstarch and butter. If you prefer the latter, plate up your veggies and shanks, and top the meat with the gravy.
WATERLOO RANCH LAMB
This ain’t no grocery store meat. Experience our grass-fed, grass-finished lamb from our pasture-raised Katahdin sheep flock. Our sheep are raised in intensive regenerative ranching systems that build our soil, ensure happy, healthy animals, and produce high-quality meats.
As a hair sheep breed, our Katahdin flock gives us lamb with an approachable, delicate flavor, perfect for first-time lamb eaters.
PICK-UP LOCATION INFO
For exact pick-up times and locations outside of farmer’s market season, please view the Ranch Shop home page. To make sure you’re always the first to know about the next pick-up location, follow us on Facebook and/or sign up for our newsletter.
Additional information
| Pick-up Location | Farmer’s Market in Colville – Wednesdays May to October, Farmer’s Market in Chewelah – Fridays May to October, Next Regional Drop – See Ranch Shop Home Page For Time/Location |
|---|
