Lamb shank is a tough cut of meat that needs slow cooking to become tender and flavorful. It can be braised, roasted, stewed, or curried and is often served with side dishes and a sauce. French trimming is an option. Mint is a popular accompaniment in North America. Lamb shanks are now considered an upmarket cut.
Lamb shank is a cut of meat from lamb’s feet. There are two anterior shanks, which contain the front leg bone part above the knee and the shoulder part, and two rear shanks, which contain the bone parts above the hocks. Lamb shanks are covered in a thin layer of fat and connective tissue called cadmium. This cut of meat is very tough, but when cooked properly it has a rich, bold flavor.
Because a lamb shank is a sinewy cut of meat, it needs to be cooked slowly to become tender and fully developed in flavor. To achieve this, cooks choose to braise, slow roast, stew, or curry lamb shank, usually for two hours. This cut is complemented by seasonings such as garlic, thyme, rosemary or others. Chefs usually cook lamb shanks in liquid as this makes the meat more tender. Stocks of beer, wine and meat are commonly used.
Lamb shanks can be cooked whole as is or can be prepared with French trimming. To French cut a lamb shank, cooks pull the fall back, separate from the meat, and remove it. Then, they hold the lamb shank with the leaner portion down and the fatter side facing out.
The cook slices downwards with a knife, separating the meat and fat from the bone. This is continued until about two to three inches (five to seven centimeters) of bone is exposed. The cook pushes the meat that has been cut down and over the leanest portion, creating a clean, smooth bone area. If the meat needs to be removed completely from the bone, this process can be continued until all of the meat has been separated.
After cooking, the meat should be tender enough to fall off the bone easily. One stalk is usually served per person. Lamb shank is usually served alongside carbohydrate-based side dishes such as potatoes, rice or bread. A sauce is also usually included, often containing the liquid in which the meat is cooked. In North America, mint is a very popular accompaniment to lamb dishes, including shanks.
People eat lamb shanks in many countries around the world. Once a fairly inexpensive cut of meat, shanks are often considered a more upmarket cut and priced accordingly. In North America, lamb shanks are sometimes found on grocery store shelves; however, they can also be obtained from a butcher.
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