Lamb Shanks

Lamb shanks are the classic slow-cook cut, a meaty, bone-in piece from the lower legs that rewards patience with a rich, fall-off-the-bone result. Matangi's shanks come from lambs finished on chicory pasture in Hawke's Bay, which builds extra marbling and Omega-3 into the meat and carries through into a deeper, more rounded braise than standard grass-fed lamb.

We stock both cuts. Fore shanks are smaller and slightly quicker to cook, well suited to a weeknight braise. Hind shanks are larger and meatier, with more connective tissue to break down, and are the better pick for a slow-cooked centrepiece like osso buco or a red wine and rosemary braise. Both are 100% grass-fed, GMO-free, and free from antibiotics.

For a tested recipe using this cut, see our Slow-Braised Lamb Shanks with Red Wine and Rosemary.

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Lamb Fore Shanks
Lamb Fore Shanks
Matangi Lamb fore shanks are a meaty, bone-in cut taken from the lower front legs of the lamb.

From $21.99 per kg

Slow Cooking Braising
Lamb Hind Shanks
Lamb Hind Shanks
Matangi Lamb hind shanks are meaty, bone-in cut taken from the lower back legs of the lamb.

From $25.99 per kg

Slow Cooking Braising

Frequently Asked Questions

Fore shanks come from the front legs and are smaller with less connective tissue, so they cook a little faster. Hind shanks come from the back legs, are larger and meatier, and need slightly longer to become fully tender.
Most lamb shanks need 2.5 to 3.5 hours of slow braising at a low oven temperature (around 150 to 160°C), or 6 to 8 hours on low in a slow cooker, until the meat pulls away from the bone easily.
Yes. Both fore and hind shanks are sold bone-in, which adds flavour and body to the braising liquid and is part of what makes this cut so well suited to slow cooking.
Matangi lambs graze on chicory pasture for the final weeks before processing. Chicory is a nutrient-dense forage that boosts intramuscular fat and Omega-3 levels, giving the meat a richer flavour and more tender texture than standard grass-fed lamb.