each lamb shanks
Rich in protein, iron, and B vitamins, particularly niacin and vitamin B12; also contains significant amounts of collagen and gelatin from connective tissue.
About
Lamb shanks are the lower leg portions of a lamb carcass, typically cut from the foreleg or hind leg. They are characterized by a central bone surrounded by well-developed muscle and connective tissue, along with a layer of fat and skin. Lamb shanks are a gelatinous cut with high collagen content, which converts to gelatin during prolonged cooking, creating rich, deeply flavored broths and tender meat. The flavor is robust and distinctly ovine, with a slightly gamey quality more pronounced than in milder lamb cuts.
Culinary Uses
Lamb shanks are primarily used in slow-cooking methods—braising, stewing, and long-simmered curries—where their tough muscle fibers and collagen break down into tender, succulent meat. They are central to dishes such as Irish stew, French navarin d'agneau, Moroccan tagines, and Indian rogan josh. The bones impart depth to cooking liquids, which can be reduced into glazes or served as broth. Lamb shanks are occasionally roasted whole for dramatic presentation, though braising remains the most common and effective preparation.