Protein Food
Lamb Shank
About This Entry
Lamb shank is a bone-in cut from the lower leg — tough raw, luxurious when braised. Marrow, gelatin, and rich sauce suit Nebbiolo, Syrah, and full-bodied reds with savory depth.
Beginner Guide
Braise shanks submerged partway in liquid until meat pulls from the bone. Fore shanks are smaller; hind shanks are meatier.
FAQ
- What is Lamb Shank?
- Braise shanks submerged partway in liquid until meat pulls from the bone.
- How should Lamb Shank be cooked for best results?
- Match cooking method to cut — quick heat for tender muscles, slow moist heat for collagen-rich cuts. Rest roasts before slicing.
At a Glance
Group
Lamb
Classification
Animal Protein Foods
Scientific name
Ovis aries
Scientific Classification
- Display name
- Lamb Shank
- Classification
- Animal Protein Foods
- Group
- Lamb
- Scientific name
- Ovis aries
Taxonomy
- Cut type
- shank
- Anatomical cut
- shank
- Bone state
- bone in
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- braise, slow cook
- Recommended doneness
- well done