Lamb shanks are a cut of meat from the lower part of a lamb's leg (the shin) that is tough but very flavorful due to its high content of connective tissue and collagen. This makes them ideal for slow, moist cooking methods like braising or stewing, which breaks down the tough tissues into tender, succulent meat that falls off the bone.
Characteristics and cooking
Cut: Taken from the lower part of the lamb's leg.
Texture: Lean and tough without slow cooking, but becomes melt-in-your-mouth tender after long, slow cooking.
Flavor: Rich and deep, enhanced by the bone which releases collagen and flavor into the cooking liquid.
Best cooking methods: Braising, stewing, and slow roasting are the best ways to cook lamb shanks.
Nutritional benefits
A good source of protein, amino acids, vitamin B12, iron, zinc, selenium, and niacin.
How to serve
Serve over creamy mashed potatoes or polenta.
Shred the cooked meat for use in sandwiches, tacos, or hearty stews.
Type
Meat
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