PURE BRED LAMB "VOLCANO" SHANKS

PURE BRED LAMB "VOLCANO" SHANKS

FRESH — Two shanks, 3-4lb total — our favorite braising cut!

$73
Product

Lamb "Volcano" Shanks
Two Shanks, 3-4lb total

The shank is an especially earthy cut, and incredibly delectable when roasted low and slow, or braised until the meat falls off the bone. Of course the bone itself — extra long in the case of this specialty “volcano” cut — provides a gorgeous depth of flavor to any dish. We think the shank is one of the most underrated cuts in the butcher’s case, and makes for the most comforting and tasty meals imaginable.

Farm
In 1989 Keith Martin started Elysian Fields Farm in Greene County, Pennsylvania. It was not long before he became nationally recognized. In 2006, with the help of chef Thomas Keller, Pure Bred Lamb was born: a national farm cooperative where the animals are allowed to live as nature intended while under their farmer’s stewardship. In their words ‘one flock, many farms’ signifies their dedication to heritage breeds and biodiversity. This lamb is a delicious cross between the Dorset and Suffolk breeds.

Breed

A delicious cross between Dorset and Suffolk.

Dorset Horn: A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.

Cooking

How to Prepare

1. Take the meat out of the refrigerator an hour prior to cooking.

2. Preheat oven to 300℉.

3. Season liberally with salt and pepper on all sides.

4. Preheat a dutch oven with lid over medium-high heat and sear meat in neutral oil on all sides until brown. Drain some fat, remove the meat, and set aside.

5. In the same dutch oven, cook at medium heat about a cup of diced onions, ½ cup of celery, and ½ cup of diced carrots, until the onions are translucent. Add two tablespoons of tomato paste and cook for 2 minutes. Add one cup of wine or broth to deglaze the pan and cook until the wine has reduced by half.

6. Return the meat to the pan. Add enough boiling stock or water to cover the meat just slightly more than halfway. Add a bundle of herbs such as rosemary, thyme, and bay leaves tied with butcher’s twine to the dutch oven. Cover and place in a preheated 300℉ oven for approximately 30-40 minutes per pound of meat or until tender.