14 Days Dry-Aged Texel Lamb Osso Bucco
Farm: North York Moors National Park
Shelf Life: 6 Days
Literally meaning 'bone with a hole' in Italian, these cross cut British lamb shanks are a superb alternative to veal in the classic Milanese dish of the same name. When cooked long and slow, Lamb Osso Bucco offers melting tenderness, with the meat falling away from the bone. Sourced exclusively from heritage breed flocks, and reared on lush pastures, the quality of these shanks reflects the rich diet of wild herbs, grasses, and flowers our sheep enjoy.
The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints
Tasting Notes: Delicate, Sweet, Rounded
Lamb Osso Bucco is a recent addition to the British menu, similar to the Lamb Shank, and is an increasingly popular slow cooking cut. The key is to deliver a neat cross section of bone with a generous portion of marrow, and ample meat attached to this, before trimming the bone for neatness. The shanks are a traditional favourite of butcher's, often reserved in generations passed for the butcher's own pot.
A cut increasingly appearing on restaurant menus as the natural qualities of lamb for use in a Milanese Osso Bucco become more recognised. These particular shanks reflect the outstanding quality of our naturally grazed flocks, and are perfect for slow cooking the year round. If braising, serve with mashed potatoes, shredded cabbage hearts, and redcurrant jelly.
|Our recipe tips for cooking your Lamb Osso Bucco|