From Field to Fork: Chef’s Favourite Recipes

At St Osyth Priory Estate, our lamb and beef are reared with care on the historic grounds of the estate, producing exceptionally flavourful, tender meat. Our estate chef has handpicked two hearty, elegant recipes that showcase the very best of what our land has to offer.

These slow-cooked classics are perfect for a relaxed weekend gathering or an impressive dinner, full of depth, richness, and seasonal flair.

Lamb Shanks with Sun-Dried Tomato Gravy

Tender, fall-off-the-bone lamb shanks slow-braised in a rich sun-dried tomato and wine gravy. Served with creamy mashed potatoes and finished with a fresh lemon-parsley gremolata, this dish is the perfect balance of comfort and sophistication.

Ingredients:

• 2 tbsp olive oil
• 4 x 400g St Osyth Priory lamb shanks
• Salt & black pepper
• 2 onions, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 95g sun-dried tomato paste
• 2 bay leaves
• 2 sprigs rosemary
• 250ml dry white wine
• 750ml lamb or chicken stock
• 400g tin chopped tomatoes
• Zest of 1 lemon
• 1 clove garlic, finely chopped
• Small bunch parsley, chopped
• Mashed potato, to serve

Method Summary:
Brown seasoned lamb shanks in olive oil, then remove. Sauté the vegetables until soft, stir in the tomato paste, and add herbs and wine. Simmer and reduce, then return lamb to the pan with stock and tomatoes. Cover and braise in the oven at 150ºC for 2½ hours. Reduce the sauce and finish with a bright gremolata of lemon zest, garlic, and parsley. Serve with mashed potatoes.

Miso-braised Beef Short Ribs

This Asian-inspired dish is a bold twist on a comfort food favourite. St Osyth Priory beef short ribs are slowly cooked in a rich miso-soy broth with ginger and garlic, resulting in melt-in-your-mouth meat with a deeply savoury glaze.

Ingredients:

• 4 bone-in St Osyth Priory short ribs
• Maldon salt & black pepper
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 3 shallots, diced
• 2-inch piece of ginger, sliced
• ¼ cup white miso paste
• ⅓ cup soy sauce
• ⅓ cup dark brown sugar
• 4 cups beef stock
• 1 head garlic (top trimmed)
• Toasted sesame seeds & sliced green onions to garnish

Method Summary:
Season and flour the short ribs, sear on all sides, and set aside. In an oven-safe dish, sauté shallots and ginger, then stir in miso, soy sauce, brown sugar, and stock. Add garlic and ribs, bring to a boil, then braise in the oven at 170ºC for 3 to 3½ hours until fork-tender. Garnish with sesame seeds and green onions before serving.

Pre-order from our Farm Shop

All the lamb and beef featured in these recipes is available to pre-order directly from the St Osyth Priory website, so you can enjoy the same estate-reared quality at home. Whether you're planning a special meal or just want to elevate your weeknight cooking, these cuts are perfect for creating something truly memorable. Order online, try the recipes for yourself, and bring a taste of the Priory to your own kitchen.