Swaledale Hogget Shanks mutton as the fat and tissue

as the fat and tissue break down to keep the meat moist

served warm with cream or brandy butter

This opens up the pores while part-poaching them so they remain open

basted in brown butter

Swaledale Hogget Shanks mutton as the fat and tissueA Collagen Rich Cut Perfect for Slow Cooking Hogget shanks, cut from the shin at the base of the leg, are naturally rich in collagen, which makes them particularly well suited to long, slow cooking. Cooked this way, the meat becomes tender and full of character, whilst the bone brings depth and body to the braising liquor. Their distinctive flavour makes them a versatile cut, equally capable of standing up to spice or taking centre stage braised with