Mutton Shanks

Experience the ultimate slow-cooking cut with our mutton shanks. Cut from the lower part of the leg, each shank is a thick tube of meat, sinew, and tendon wrapped around a marrow-filled bone. This is the most worked muscle on the animal, meaning it has the highest collagen content of any cut. When cooked properly (low and slow for hours), the connective tissue melts into silky gelatin, the meat becomes falling-off-the-bone tender, and the marrow adds unctuous richness to any sauce. Each shank weighs approximately 250-350 grams, perfect for single servings. Ideal for braising, slow cooking, pressure cooking, and making ossobuco-style dishes. Brown the shanks heavily, then simmer in stock, wine, or curry sauce for 2-3 hours until the meat pulls away from the bone. The natural gelatin thickens the cooking liquid into a glossy, luxurious sauce without any added thickener. Perfect for mutton ossobuco, shank curry, Sunday braises, and winter-warming stews. Served over polenta, mashed potatoes, or rice, with the marrow scooped out and spread on bread as a cook's treat. Perfect for special dinners, cold weather cooking, collagen seekers, and anyone who appreciates the transformation of tough cuts into treasures. Naturally one of the richest sources of collagen, gelatin, and bone marrow nutrients. Bring home the shank and discover the magic of low-and-slow cooking.