Mutton Shanks

Buy Mutton Shanks Now and experience the best and fresh meat available online. Mutton shanks are many people’s idea of meaty comfort food heaven. Mutton shanks are meltingly soft when cooked for a long time and full of intense flavor. the Bone marrow which makes the broth healthy and tasty at the same time. 

Our Mutton Shank is delivered to you fresh, and was never frozen. All of which makes it among the most flavorful, tender and even visually appealing Mutton Shanks you’ll ever prepare.

Best Uses: Buy Mutton Shanks which can be used to make Nalli Nihari, Mutton Shanks Curry, etc among other recipes.

Also Check out our other Meat Category Chicken / CaraBeef

P. S: Make us your Meat Pal and enjoy fresh premium quality meat all year round.

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Quick Recipe: Slow cooker lamb shank jalfrezi

• • 1 tablespoon olive oil

  • 4 large TMB Mutton Shanks

  • 1 brown onion, thinly sliced

  • 1 red capsicum, deseeded, thickly sliced

  • 1 green capsicum, deseeded, thickly sliced

  • 4 garlic cloves, thinly sliced

  • 1 1/2 tablespoons finely chopped fresh ginger

  • 1 long fresh green chilli, deseeded, finely chopped

  • 1 tablespoon cumin seeds, lightly crushed

  • 1 tablespoon ground coriander

  • 1 teaspoon smoked paprika

  • 250ml (1 cup) passata

  • 70g (1/4 cup) tomato paste

  • 3 fresh or dried bay leaves

  • 2 teaspoons Chicken Stock Powder

  • Steamed basmati rice, to serve

  • Greek-style yoghurt, to serve

  • Fresh mint leaves, to serve

  • Warmed roti bread, to serve

Method

• Step 1: Heat the oil in a large non-stick frying pan over high heat. Season the lamb then add to the pan. Cook, turning often, for 10 minutes or until browned. Transfer to a slow cooker.

• Step 2: Add the onion and capsicum to the pan then reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add the garlic, ginger and chilli. Cook, stirring, for 1 minute or until aromatic. Add the cumin, coriander and paprika. Stir to coat. Add the passata, tomato paste, bay leaves, stock powder and 375ml (11 ⁄2 cups) water. Stir to combine. Pour into the slow cooker. Season. Cover and cook on High for 5 hours or until the lamb is very tender and falling off the bone.

• Step 3: Place rice on serving plates. Top each with a shank and some of the jalfrezi sauce. Add a dollop of yoghurt and sprinkle with mint leaves. Serve with roti bread.