The Lamb Shank is the forearm of the lamb. They love running in the pasture and working their muscles, and this workout develops great flavor, and makes them perfect for low and slow cooking.
Lamb Shanks are perfect for low and slow cooking. The long cooking time gives the connective tissue and marrow time to melt, creating a luscious final product. Always start your braise by searing over high heat, then add homemade stock, wine, and herbs to add extra layers of flavor to this already delicious cut.