lamb's neck or shank

Lamb's neck and shank are cuts derived from the cervical vertebrae and lower foreleg of young sheep (Ovis aries), respectively. The neck is a relatively small, lean cut with collagen-rich connective tissue running through muscle bundles, while the shank (also called the knuckle) is the lower leg portion below the elbow or knee, consisting of cylindrical bone surrounded by lean, flavorful meat with significant connective tissue. Both cuts are prized for their intense, distinct lamb flavor and become exceptionally tender when subjected to slow, moist cooking methods. The meat darkens slightly during cooking and develops a rich, gelatinous texture as collagen converts to gelatin. These economical cuts yield deeply flavored broths and stocks due to their high collagen and mineral content.

Lamb's neck and shank are quintessential ingredients in braised and stewed preparations across Mediterranean, Middle Eastern, and British cuisines. Classic applications include French navarin d'agneau, North African tagines, Italian agnello in umido, and British lamb shank pies. The cuts are ideal for slow-braising at low temperatures (250–300°F) for 2–3 hours, where they develop silky, yielding flesh. Neck meat is frequently used in forcemeats and stuffings, while shanks are often braised whole or halved, either on the bone or boned and tied. Both cuts benefit from aromatics (onion, garlic, carrots, celery), acidity (wine, tomatoes), and herbs (thyme, rosemary). The resulting cooking liquid becomes a rich, collagen-thickened sauce that coats the meat and vegetables.