Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier.
8 Pieces per order
Total Weight =Approx 1.8 kg
Preheat the oven to 160°C.
Place all glaze ingredients in a bowl; mix well.
Line a roasting pan with foil leaving a generous overhang.
Place the lamb shanks in the pan and brush generously with glaze reserving any remaining glaze.
Fold over and seal foil so that shanks are completely enclosed.
Cook in the oven for 1 1/2 - 1 3/4 hours.
Uncover shanks and baste with remaining glaze.
Return to oven for a further 30 - 40 minutes or until shanks are tender, baste with glaze in the pan 3 or 4 times.
The actual food product may vary slightly from the image provided!