Description

Lamb Shank – Melt in your mouth Texture – Slow Cook

Lamb Shank – Slow Braised Recipe is recommended – Beautiful

Lamb shank, a cut from the shin of Lamb  is one of the most flavorful cuts of lamb. The Connective Tissue which gives lamb shank its flavor, also leads to toughness if not prepared correctly. Lamb shank needs to be cooked over low heat for a long time to become velvety, flavourful, and fall-off-the-bone juicy.

Lamb shank is a favorite in Mediterranean cuisines, such as Greek, Italian, French, and Moroccan. Because it has a bold, gamey flavor, it pairs well with warm spices, such as cinnamon and cloves, as well as bold herbs such as rosemary and mint.

What Is Lamb Shank?

Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The fore shank comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the centre bone intact, and is cooked on the bone with little prep required.

Because lamb shank requires long cooking times and a lot of patience, it is an inexpensive cut of lamb that is often overlooked compared to more easily grilled neighbouring cuts. This makes lamb shank an affordable option for cooks who enjoy lamb, but avoid it due to the high price compared to other red meat such as beef and pork.

How to Cook Lamb Shank

Due to its toughness and low fat content, braising lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce.

If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.