Flank Shank What?

I honestly can say I had never seen “flank shank” before in a UK shop until now. Only my powers of deduction (and the cheaper price) tells me this comes from the front lamb legs, or arms like I explained to my son today. Lucky he didn’t mind eating a lamb arm for dinner 😉

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Great for slow cooking, just add to an oven proof pot with carrot, leeks, shallots, garlic and fresh herbs. Some veg stock or/and wine and a splash of water and olive oil along some salt and pepper. Cover with a double layer of foil and place a lid on top. Cook gently on a preheated oven for about 2 1/2 hours. But check if you need a bit longer

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While the lamb cooks and rests, prepare some cauliflower puree, with a couple of potatoes, flavoured with an onion.

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I like using a “Pasapure” or potato ricer for a really smooth finish.

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Serve the lamb with the cooking sauce and veg on top of the cauliflower mash and some greens on a deep bowl

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