Cooking instructions
Cooking guidelines from defrosted.
Braising: remove the defrosted shanks from the packaging and pat dry with kitchen paper. Allow the meat to sit at room temperature for at least 30 minutes prior to cooking. Preheat the oven to fan 160ºC / gas 4.
Heat a large ovenproof pan on a medium - high heat, add a little oil, season the shanks then sear until nicely browned all over, take the meat out and set aside.
Sauté any vegetables you are using in the same pan, once coloured place the shanks back in with the saute vegetables. Add enough stock or wine to the pan ensuring it covers at least 1/2 - 3/4 of the meat, bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven. Check from time to time and top up the liquid if needed.
Check the shanks after 2 - 2 ½ hour and at regular intervals after that if they are not tender. The easiest way to check they are ready is to use a meat folk, the fort should slide in and out easily when inserting it into thickest part.
Cooking appliances vary in performance, these are guidelines only.
