New Zealand lamb shank 800gr

🍖 New Zealand Lamb Shank

New Zealand Lamb Shank • Slow Cook Star • Rich & Juicy • Gourmet Oven/ Pot Roast

New Zealand Lamb Shank is one of those cuts made for slow cooking and large “winter” gatherings. With the bone adding depth and the collagen melting during low-temperature cooking, it becomes buttery tender, deeply aromatic, and incredibly juicy, with a sauce that thickens on its own and “clings” to the spoon.

It is the ideal choice for the oven, Dutch oven, or pot, for recipes such as wine-braised, lemony, with rosemary, thyme, garlic, or tomato. A truly gourmet cut that rewards you with restaurant-quality results, without complicated techniques.

📍 Origin & Identity

• Imported New Zealand lamb shank from New Zealand
• A cut ideal for slow cooking (slow cooking)
• Bone-in for rich flavor and a cohesive sauce

🌿 Flavor Profile

✔ Rich, full-bodied lamb flavor
✔ Juicy and tender when cooked slowly
✔ Naturally thickened sauce from the shank’s collagen
✔ Ideal with aromatic herbs (rosemary, thyme, bay leaf)

📖 Product Description

• Lamb shank, suitable for the oven, Dutch oven, and pot
• Perfect for wine-braised, lemony, tomato-braised, or herb-seasoned dishes
• Ideal for winter meals, gatherings with friends, and gourmet home cooking

💎 Why choose it

🍖 A “king” of a cut for slow cooking – falls apart and becomes buttery tender
🍷 Creates a rich, cohesive sauce effortlessly
🔥 Ideal for gourmet oven/Dutch oven recipes
🍽️ Impressive served as an individual portion or on a platter
👨👩👧👦 Perfect for Sundays, holidays, and dinner parties

🔥 Cooking Method

❗ This product is not ready to eat — it must be thoroughly cooked before serving.

Oven / Dutch oven (slow roasting)

1️⃣ Preheat to 160°C.
2️⃣ Sear the shank in a pot/pan with a little olive oil for 2–3 minutes per side.
3️⃣ Place in a Dutch oven with garlic, rosemary/thyme, carrots/onion, and add stock or wine.
4️⃣ Cover and roast for 2,5–3,5 hours, until tender and falling off the bone.
5️⃣ Uncover for the final 10–15 minutes for a nice caramelized finish.

Pot (wine-braised)

• Simmer for 2–3 hours until tender and the sauce has thickened.

✅ For food safety, aim for an internal temperature of ≥ 75°C.

💡 Chef Tips (fail-safe)

• The secret is low & slow: the slower it cooks, the more tender it becomes.
• For a “velvety” sauce, purée the vegetables from the Dutch oven and combine them with the cooking juices.
• Let it rest for 10 minutes before serving.

🍽️ Pairings & Serving

Side dishes:
• Mashed potatoes or celeriac
• Hilopites or kritharaki
• Roasted potatoes
• Roasted vegetables or green salad

Wine:
• Full-bodied red wine (Xinomavro, Agiorgitiko, Cabernet)

🧼 Safety & Handling

• Keep refrigerated until cooking.
• Avoid cross-contamination (keep raw meat away from ready-to-eat foods).
• Cook thoroughly before serving.

🏷️ Badges

🍖 Lamb Shank | 🇳🇿 New Zealand | 🔥 Slow Cook | 🍷 Braise Friendly | 🍽️ Gourmet Result | ❄️ Winter Comfort | ✅ Full Cook Required

New Zealand lamb shank, ideal for slow roasting in the oven/Dutch oven or simmering in a pot. It becomes buttery-tender and juicy, with a naturally rich sauce for a gourmet result.

Lamb shank, New Zealand lamb shank, New Zealand, Lamb shank, Slow cooking, Dutch oven, Wine-braised, Winter comfort food