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Lamb Shank

Lamb Shanks are from the bottom section of the leg just below the knee

Shanks are from the bottom section of the leg just below the knee. They can be 'french trimmed' which is where a small bit of meat is removed from the bone to make the shank look more pleasing. You will need one shank per person.

Nutritional Values:

Nutritional Value: 
Shank lean and fat
Fat: 
23.8g
Energy kj/Kcal: 
602/146
Saturates: 
11.5g
Protein: 
28.1g
Price: 
3
What does it look like?: 
What does a lamb shank look like?
Where is it from?: 
What part of the lamb does a lamb shank come from?
How can I cook it: 

Shanks are best cooked long and slow until the meat literally falls off the bone.  The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in wine or stock at Gas mark 3, 150ºC, 325ºF.

What else could I use: 

If you're looking for an inexpensive cut to cook long and slow, the scrag can also be cooked well in liquid.