Lamb Shank
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Lamb Shank
Lamb shank is a flavorful cut of meat that comes from the lower part of the lamb's leg. It consists of meat surrounding the bone, known for its rich flavor and succulent texture. Lamb shank is often used in slow-cooked dishes like braises and stews, where the meat becomes incredibly tender and infused with aromatic flavors.
Cooking Notes
Lamb shanks are best prepared using slow-cooking methods to fully develop their tenderness and flavor. Braising or stewing the shanks in a flavorful liquid, such as broth, wine, or tomato-based sauce, yields the best results. Season the shanks with salt, pepper, and aromatic spices before cooking. Cook the shanks at a low temperature (around 300°F to 325°F) for several hours until the meat is tender and easily pulls away from the bone. Serve the lamb shanks with the cooking liquid and accompanying vegetables or grains for a hearty and satisfying meal.
How to Prepare
Braised
What to Expect
Lamb shank is obtained from the lower part of the lamb's leg, specifically the portion between the knee and ankle. This part of the lamb contains sinewy connective tissue, which breaks down during slow cooking, resulting in fork-tender meat with a rich, gelatinous texture.