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. Due to the shank muscle being used so much, it will contain a lot of connective tissue which, when broken down in the slow cooker or oven for hours, renders it to a beautifully tender piece of meat.
Slow cooked lamb shanks will practically melt off the bone and are very popular in the colder season serving as the main ingredient for heart-warming, flavorful and succulent dishes.
Shanks average 3.04 lbs / package.
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