Lamb Shank

Lamb shank is a bone-in cut taken from the lower portion of the lamb’s leg, either from the front (foreshank) or rear leg (hindshank). This cut contains muscle, connective tissue, and marrow around the leg bone, giving it a rich, deep flavor that becomes extremely tender when cooked slowly.

Because the muscles in this part of the animal work hard, the meat starts out firm but becomes “fall-off-the-bone” tender when braised or slow-cooked, as the connective tissue melts into gelatin and enriches the sauce