Deep, rich, and made for slow, comforting cooking 🍖🔥

A traditional cut from the lower leg, full of rich flavour and natural gelatin. When cooked low and slow, it becomes incredibly tender with a soft, fall-off-the-bone texture.
 
Serving Suggestion:
Perfect for slow braising—cook gently with red wine, stock, and herbs until tender. Serve with mash or root vegetables for a hearty, restaurant-style dish.
 
Approximately 450-500g/shank. each