Lamb Shank
The lower (shank) portion of the lamb's front or hind leg. Rich in connective tissue, so slow, long cooking turns it into meltingly tender meat that falls off the bone as it gelatinizes.
What Is Lamb Shank?
Lamb shank is the lower (ankle) part of the lamb's front or hind leg. Since this area is a heavily worked muscle, it is rich in connective tissue (collagen); it is sold with the bone and marrow.
This meat, which looks tough raw, becomes wonderfully tender when cooked long and low, as its collagen turns into gelatin, and it separates easily from the bone. In this respect it is a classic “slow-cooking” cut of meat.
Nutritional Value of Lamb Shank
Lamb shank contains about 150 kcal of energy and high protein per 100 grams of raw lean portion; it is rich in iron, zinc, and vitamin B12. Values are approximate as they may vary by species/cut.
What Are the Benefits of Lamb Shank?
With its high-quality protein, iron, zinc, and B12 content, lamb shank can be considered part of a balanced diet. Moderate consumption of red meat is generally recommended.
This information is general; lamb shank is a food, not a substitute for medical treatment.
How to Choose Lamb Shank?
Quality shank should have bright red meat, an intact bone, and white-cream colored fat; yellowed fat and grayed meat indicate staleness. Medium-sized shanks are practical for portioning.
- Meat should be bright red, fat should be white-cream colored
- Bone should be intact and clean
- Smell should be clean; a sour-sharp smell indicates spoilage
How to Store Lamb Shank?
Fresh shank keeps for 2–3 days in the coldest part of the refrigerator; for long storage it is frozen in an airtight package. Thawing should be done slowly in the refrigerator.
Using Lamb Shank in the Kitchen
Lamb shank is most often slow-cooked in the oven (baked shank), and also cooked long in a stew or casserole; it is softened in a moist environment with a bed of vegetables and stock.
How Is Baked Lamb Shank Made?
The shanks are seared at high heat to brown; they are then cooked covered at low heat (for a long time) with onion, garlic, spices, and some liquid until the meat separates from the bone.
Why Does Shank Cook Slowly?
It takes time for the abundant collagen in the shank to turn into gelatin and soften the meat; quick cooking leaves it tough, while long-low cooking makes it melt-in-your-mouth tender.
Which Recipes Use Lamb Shank?
Baked lamb shank, shank casserole, shank-vegetable dishes, and paper-wrapped kebab are its best-known uses.
Frequently Asked Questions
How long does lamb shank cook?
This varies by method and size, but at low heat it generally cooks for a few hours; it is ready when the meat separates easily from the bone.
Why is shank sometimes tough?
If not cooked long enough, the collagen doesn't fully turn into gelatin and the meat stays tough; the solution is to extend the time and cook at low heat.
Is front shank or hind shank better?
Hind shank is generally larger and meatier; front shank is smaller. Both are suited to slow cooking, and the choice depends on the recipe.
Can shank be grilled?
It is not suitable for direct grilling; since it has abundant connective tissue, it needs to be cooked slowly in a moist environment to soften.
Is shank stock used?
Yes; the gelatinous stock released during cooking is thickened into a sauce or used to add flavor to rice and vegetables.