About Grass-fed Lamb Shanks
Lamb shanks are a popular ingredient on winter menus due to their fabulous texture and rich flavor. Easy to prepare, they simply need slow, gentle cooking to release their full potential.
Shanks are from the bottom section of the leg just below the lower joint. They are sometimes ‘French trimmed’, where a small piece of meat is removed from the bone to make the shank look more appealing.
How to cook
Best cooking methods – low and slow
Being a full-flavored cut, lamb shanks pair well with strong flavors such as curry-based sauces and spices, fiery chili, strong leafy herbs such as coriander and basil and of course, an old favorite, red wine.
For a more even cooking result, remove the lamb shanks from the refrigerator 30 minutes before cooking to bring to room temperature. To get the best out of the shanks and intensify the flavor of the final dish, make sure to sear them first in a very hot pan until they are brown all over. Next, transfer the shanks to a Dutch oven and combine with your choice of vegetables, herbs, and stock as per your preferred recipe instructions, and cook low and slow until they’re meltingly tender.
Keep it traditional by braising in red wine and serving with mashed potatoes. If you have any leftovers, use them to make these Asian-inspired Grass-fed Lamb Shank Pot Sticker Dumplings.