Lamb hindshanks are a bone-in cut from the lower front leg ideal for braising or slow-roasting preparations. Slow cooking yields fall-off-the-bone tenderness and succulent meat.
The foreshank comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. Each shank comfortably feeds one person and they are best cooked whole but, once braised, the meat can be pulled from the bone to fill pies or pasties. Once considered a cheap ‘forgotten’ cut, the recent rise in lamb shanks’ popularity has also hiked up the price.
The secret to cooking lamb shanks is to cook them low and slow until the meat is fall-apart tender. Lamb shanks require cooking in a liquid or moist environment for several hours before the meat becomes soft. Lamb shanks may be braised, baked or prepared in a slow cooker, and are usually served with buttery drippings and roasted vegetables.
Brand: Classic, Country: Australia
