Lamb Shank is a beautiful part of the lamb and perfect for slow cooking!
Ok so… what is the lamb shank?
The shank is the cut taken from the lower section of the lamb’s legs and can be from the front legs (foreshank) or the back legs (hind shank).
The foreshank may contain part of the shoulder as well as the leg, while the hind shank is only taken from a part of the rear leg.
Lamb shanks are a pretty lean cut, covered by a paper-thin membrane and a thin layer of fat; typically, the membrane should be removed before cooking to help the meat to become more tender – we will happily to do that for you, in the shop… just ask your butcher!
Due to the shank muscle being used so much, it has the advantage of containing a lot of connective tissue which, when broken down in the slow cooker for hours, renders it to a beautifully tender piece of meat.
Slow cooked lamb shanks will practically melt off the bone and they are very popular in the colder season as it can be the main ingredient for heart-warming, flavorful and succulent dishes.
Great so… how should you (slow) cook your lamb shank?
- Stew it! Slow cook the lamb and serve it over potatoes, noodles or rice.
- Braise it! Cook in the oven at 180 degrees for about 2 hours, and it will be falling off the bone tender.
- Pull it! Simply add your favorite BBQ rub and chili powder to the meat and extra in the braising liquid before placing the lamb in the oven, slow cook and shred it!
- Sandwich or Wrap it! Saute you leftover lamb with an onion, in rapeseed oil until it’s caramelized, add sliced mushrooms and cook until soft. Spread the mixture in a good thick slice of fresh crusty bread with tomatoes and some mint.
Now it’s up to you… call in the shop, take a lamb shank home and let us know what you think! And don’t forget to share your photos and tag us!