Lamb Cuts
What's Lamb shank
Shanks are from the bottom section of the leg just below the knee. They can be 'french trimmed' which is where a small bit of meat is removed from the bone to make the shank look more pleasing. You will need one shank per person.
How Can I Cook It?
Shanks are best cooked long and slow until the meat literally falls off the bone. The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in wine or stock at Gas mark 3, 150ºC, 325ºF.
What Else Could I Use?
If you're looking for an inexpensive cut to cook long and slow, the scrag can also be cooked well in liquid.
