Lamb Shank

The cut right below the knee shanks provides a tasty slow-cooking choice. Butchers can “french trim” them, taking a little piece of meat off the bone to make them look better. Every individual will only require one shank. Simmer them until the flesh almost comes off the bone for the most tender results. As you pot roast them in wine or stock, the gelatinous connective fibers within this cut become a rich, thick sauce. For a slow braise that lets the flavors fully emerge, aim for a low oven temperature of about 325°F (150°C).