Lamb Shanks are perfect for a cold weather braise. Cook them low and slow to give the bone marrow and connective tissues time to melt into the meat, creating a rich final dish.
Our domestic lambs are fed a mixture of non-GMO grain, while out on the pasture where they have unlimited access to fresh grass. This lifestyle creates a tender piece of meat with a much milder (and less gamy) flavor.
Other Awesome Cuts
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.