Lamb shanks are often cut into slices for classic ossobuco. However, our butchers leave the hind shank in its whole form. This creates the well-known 'hammer' shape. A melt-in-the-mouth dish with meat that literally falls off the bone!
A classic, salty lamb dish: rack of lamb with a jus made from black garlic. By combining fermented black garlic with the lamb glace, a slightly sweet, fresher flavor is created. Ideal for spring!
Lamb glace from Bonemasters. Bonemasters specialists from the Netherlands are true pioneers when it comes to making stock, jus, and glace of the highest quality. They master the traditional art of making stock to perfection and use only fresh and moreover local ingredients. Stocks with the convenience of ready-made and the taste of homemade!
Storage advice after openingDo not refreeze after thawing. Store in an airtight container for up to 4 weeks in the refrigerator.
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