Hyden Farm Recipes

To celebrate the revival of 'forgotten cuts' we would like to share a few favourite recipes with you. All the cuts of meat in the recipes are available from Hyden Farm.

Lamb Shoulder Shanks Braised with Lemon

Ingredients: 2 tbsp olive oil, 4 lamb shoulder shanks, 1 onion finely chopped, 2 bay leaves, 2 sprigs fresh rosemary, 5 cloves garlic (4 chopped, 1 crushed), 1 tsp dried thyme, 600ml stock, 150 ml white wine, zest and juice of 1 lemon and a little parsley.

Heat the olive oil in a sauté pan and add shoulder shanks of lamb, brown all over and remove. Add onion to pan and sauté until golden. Add the bay leaves, rosemary, chopped garlic and thyme to the pan. Finally return shanks to the pan. Pour over the stock and wine and bring to the boil, boil for 4 minutes and turn down to a simmer. Cover and bake in oven at approx 160 degrees centigrade for 2- 3 hours.

Mix the crushed garlic clove with the zest and juice of one lemon, add a handful of chopped parsley and a tablespoon olive oil and season. Remove lamb from the oven and skim fat from the surface.

Serve with mashed potato and garnish with lemon garlic sauce.

Pork Osso Bucco

Ingredients: 1kg pork osso bucco, 1 onion - finely sliced, 2 carrots – sliced, 2 garlic cloves – crushed, 250ml white wine, 250ml stock, 1 tin tomatoes, olive oil, knob of butter, 2tbsp plain flour, grated lemon rind and parsley.

Heat 1 tbsp olive oil and knob of butter in a sauté pan and add pork, browning all over. Remove from the pan and set aside. Add onion and carrot to the pan and cook until softened. Add the flour, stirring well and cook for 1 minute. Return pork to the pan. Add the white wine and stock slowly, stirring all the time. Add the garlic and tomatoes, season, cover and cook for one to one and a half hours until tender. Add more stock if required.

Serve with celeriac and potato mash and garnish with grated lemon rind and parsley.