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Where to buy fresh lamb shanks?

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  1. Saw some really nice ones at Nunzzio's on Bayview the other day, and of course, Cumbrae would have them.

    1. You can get them at Nortown. I would suggest calling first because they freeze what they don't immediately sell.

      1. I got some very fresh Ontario lamb shanks at Summerhill Market last week. Braised them in Guiness along with parsnips, rutabaga, carrots, onions, potatoes, fresh herbs, etc. My guests loved this meal. It was delicious. And the lamb was tender and flavourful.

        -----
        Summerhill Market
        446 Summerhill Ave, Toronto, ON M4W, CA

        5 Replies
        1. re: JamieK

          hmmm, sounds wonderful Jamiek.....are you willing to share the recipe?

          1. re: millygirl

            Dominion's at Bayview & Eglinton sells them fresh.

            1. re: millygirl

              sure! click on the one called "Shanks Braised with Stout Beer and Root Vegetables"
              http://www.lambrecipes.ca/stew_recipe...

              I've only cooked veal shanks before and was surprised by the size of the lamb shanks I got at Summerhill, not sure if they are always that big or if that's what you get at Summerhill.

              The way I did this recipe, and I'm convinced it's the best way, is to make it the day before. You get more flavour and less work on the day of the dinner. I used only six shanks because that's all I could squeeze into my braising pan (we were six for dinner anyway). Used fresh rosemary and thyme. Braised the veggies separately in a dutch oven. Then cooled, combined the two in one of those foil roasting pans from the supermarket, and refrigerated. The next day, warmed up slowly and added parboiled potatoes to the mix. It was delicious.

              Next was an excellent unpasturized Stilton from Alex Farm (and port), followed by Summerhill's apple crisp and Kawartha Dairy vanilla ice cream.

              All in all, a success. Oh, and my gifts of Minus Eight icewine vinegar to the two couples at the dinner was also met with delight and appreciation.

              1. re: JamieK

                Hi everyone! Thanks for the wonderful suggestions and I don't have to go downtown!! I called a few of the stores, a bit of difference in price, don't know why. Nortown's cost about $5.00 each and the other locations are selling for about 6.99 each. I know they will differ according to weight, but one store is selling for much lower than others?

                I know my husband can eat 2 or 3 (LOL), so I may end up buying several!

                1. re: JamieK

                  That does sound yummy, even at this early hour :) Thanks Jamiek. I will definitely put this on my list this winter. Glad to hear the Minus 8 was a success.

            2. I've gotten fresh lamb shanks at Longos before

              1. Talk to Mike at Totera Fine Foods in Maple... We've been buying lamb from him for ages and the quality is second to none. It is located on Major Mac between Jane and Keele.

                +1 (905) 879-8325
                2414 Major Mackenzie Dr
                Maple ON

                5 Replies
                1. re: iontrance

                  I fail to see the need for fresh when I can get good frozen shanks from New Zealand at $3 each. It is just a braise, and who can tell the difference one day later? Moreover, previously thawed shanks could be sold as fresh, just like all lot of fish and seafood.

                  1. re: jayt90

                    You may be right as far as fresh vs frozen but no matter what the cooking technique, I can tell the difference between Ontario and New Zealand. I prefer the taste of Ontario lamb. I also like to support local famers and growers whenever possible.

                    1. re: JamieK

                      Well, you did say you had not cooked lamb shanks until this effort. That would be a sample of one.
                      A heavy lamb flavour is encouraged by poor fat trimming, and by age, as lamb becomes mutton.
                      I like Ontario lamb, too, but the young, well trimmed, the imported, frozen product from Australia and New Zealand can be exemplary.

                      1. re: jayt90

                        Not cooked lamb shanks before, yes. Cooked, grilled and stewed other kinds of cuts of lamb many many times. Also, enjoyed various kinds of lamb in restaurants over the years. So, I do have more than one sample of taste comparison but I get your drift.

                        Have not cooked NZ lamb for many years because of the flavour but perhaps I chose the wrong supplier or the product has improved since then. Nevertheless, I still would prefer to buy local rather than eat meat grown, frozen and flown miles across the world. That's just me.

                        And to keep this within the board discussion parameters, I have purchased very good Ontario lamb chops at Royal Beef, a place usually known for its beef. I would have got the shanks there too but they didn't have any on the day I needed them.

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                        Royal Beef
                        1968 Danforth Ave, Toronto, ON M4C, CA

                        1. re: JamieK

                          If you are in NZ, please eat the locally grown lamb. I'm a big fan of lamb and was in heaven when I travelled there.

                2. I was down at SLM today (yeah, I know - stupid, but had no choice) but I saw some beautiful shanks today. I forget the name of the butcher, but they are on the far east side as you enter the north door(s) on the south side of Front St. There are three butchers as you enter (not counting Sausage King), and they are the furthest to the east.) And when I'm seriously buying, I don't go to them - but these were amazing (by sight, not taste - that remains to be, er, seen). If you buy these, let me know how they were.

                  1. Try Mister Greek its on Danforth ave south side west of Jones Ave. Its the best in the city

                    1. Fresh from the Farm sells fresh lamb. Every other week is fresh, never frozen, meat. Then they freeze it for the in-between weeks.