Lamb shanks are a versatile cut, known for its succulent and moist meat. Shanks are from the bottom section of the leg just below the knee. The bone marrow inside the lamb shank adds richness and depth to dishes as the marrow melts into the surrounding meat and cooking liquid, infusing it with a luxurious and savory flavor.
How Can I Cook It?
Shanks are best cooked long and slow until the meat falls off the bone, allowing the connective tissues to break down and tenderize the meat. They are best braised, easily absorbing a wide range of flavors from herbs, spices, and cooking liquids, such as a good red wine and a hearty stock. Be sure to add some onions and carrots to the braising liquid for a beautiful, aromatic punch.
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