Each week this summer,Cara NicolettiofThe Meat Hookis helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it to your nearest butcher.
Today: If you want to cook lamb without breaking the bank, pick up a few shanks -- then braise them with balsamic vinegar and wine.
We all know that Americans love beef -- we eat roughly 54 pounds per person per year here, a staggering number when you compare it to the amount of lamb we eat every year, which clocks in at 1/2 pound. That’s just one large serving! One of the reasons, it seems, that people tend to buy beef over lamb is the pricing. If you’ve bought lamb at the market recently -- especially grass-fed, pastured, local lamb (please buy this!) -- it’s no secret that it is PRICEY.
The great thing about fall and winter, though, is that we can keep our ovens on for hours at a time without turning the house into a sweltering nightmare. This means that we can go for the inexpensive cuts at the butcher shop, the ones that need a little extra time and a little extra love, rather than reaching for the pricey and quick grillables.
Lamb shanks are a beautiful option for the fall and winter if you’re in the mood for lamb but don’t want to break the bank. There are four shanks per animal: two foreshanks and two hindshanks,the lower portions of the animal’s front and back legs, respectively. The hindshanks are generally prized over the foreshank because they are slightly meatier, but in my opinion they are both equally delicious. Today, we're working with hind shanks.
More: If you want to feel super-fancy, cook your shanks in a pomegranate-quince sauce.
Because they are some of the hardest-working muscles on the animal’s body, lamb shanks need to cook for a good while over low heat in order for all the tough muscle and collagen to break down. Braising is the best route because shank meat is lean, and liquid helps to keepthe meat from drying out during that long, slow cook.
Shanks can be braised whole or cut into disks, osso buco-style. As an additional bonus, the meat on the shank surrounds a marrow bone, which adds gorgeous flavor and body to your braising liquid while your meat cooks.This is my favorite way to braise shanks -- there’s warm spice and fresh herbs for comfort, good syrupy balsamic vinegar for depth, and white wine and orange zest for brightness.
Balsamic-Braised Lamb Shanks
Serves 2
1/4cup all-purpose flour
1/2teaspoon kosher salt, plus more to taste
1/4teaspoon black pepper
1teaspoon coriander, toasted and ground
1teaspoon cumin, toasted and ground
1/8teaspoon ground cinnamon
2lamb shanks
2tablespoons olive oil
4cloves garlic
1large yellow onion, diced
3carrots, peeled and cut into chunks
4celery ribs, cut into chunks
2sprigs rosemary, de-stemmed and finely chopped
2sprigs thyme, de-stemmed and finely chopped
Zest of 1/2 a large orange
1/2cup good balsamic vinegar
1cup white wine
4cups chicken stock
See the full recipe (and save and print it) here.
Photos by James Ransom
FAQs
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.
What piece of meat is lamb shank? ›
Shank. Shanks come from the area of meat and bone that sits above the knee joint and below the leg. Lamb shanks are almost always slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness.
What is lamb shank good for? ›
The benefits of eating lamb shank includes, it's a good source of protein, it contains high levels of essential amino acids, it is a rich source of vitamin B12 and iron, it's also a good source of zinc, selenium, and niacin.
How do you eat lamb shank? ›
Because they are a tougher cut, the best way to cook lamb shanks is by braising or slow-cooking them in the oven until the meat is fork-tender and the marrow has melted into the rich sauce.
Why is it called lamb shank? ›
The shank is the cut of lamb taken from the lower section of the animal's legs and can be from the front legs (foreshank) or the back legs (hind shank). The foreshank may include part of the shoulder, as well as part of the leg, while the hind shank will include only part of the rear leg.
What does the lamb shank symbolize? ›
It symbolizes the korban Pesach (Pesach sacrifice), a lamb that was offered in the Temple in Jerusalem, then roasted (70 CE) during the destruction of the Temple, the z'roa serves as a visual reminder of the Pesach sacrifice.
What is shank meat called? ›
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
What does lamb shank taste like? ›
What Does It Taste Like? Lamb is famous for its gamey flavor. Lamb shanks have an even stronger gamey flavor than milder cuts of lamb, such as loin or shoulder chops. American lamb tends to be milder than New Zealand or Australian lamb because it is grain-finished.
Which cooking method is best for shanks? ›
Slow Cooking the Shank
Perfect for busy days, this method results in tender, flavorful shank with minimal effort. Here's how to do it: Season the shank with your favorite spices, herbs, and marinades. Place the shank in a slow cooker, along with your choice of vegetables, broth, and other desired ingredients.
What is shank meat good for? ›
Because shank meat is quite lean, it makes good low-fat ground beef. It is used in stews and soups and dishes such as beef bourguignon. As a cheaper cut of meat, shank meat cut is found in cultural recipes across the globe. In Asia, it has long been a popular cut.
It is easy to confuse a lamb shank with a bone-in leg of lamb because they both come from the lamb's legs. The difference is that lamb shank is the portion just above the knee and usually contains less meat and more sinewy fibres than a leg of lamb which is adjacent to the sirloin and flank cuts.
What is the nutritional value of lamb shank? ›
Lamb Shank Nutritional Facts and Calories
| Amount Per Serving | % DV |
|---|
| Fiber | 0g | 0% |
| Proteins | 95g | 125% |
| Cholesterol | 306mg | 102% |
| Sodium | 354mg | 15% |
7 more rowsLamb shanks are a specific cut of meat from the lamb's leg. Specifically, the shank refers to the lower part of the leg, just beneath the knee and down to the ankle. It is a section that is rich in connective tissues and is generally lean, which gives it a distinct texture and flavour.
What meat is lamb shank? ›
Lamb shanks are cut from the leg of the lamb and tend to be a more tough cut of meat. It is best slow-cooked for more extended periods of time to help break down the meat. It will become melt-in-your-mouth good as this is one of my all-time favorite dishes.
What is the best way to eat lamb meat? ›
Lamb retains a unique flavor, and just like any other meat, it ultimately depends on how you cook it! The best way to start cooking the Lamb for picky eaters is to grill it or roast it in the oven. Everything on the grill tastes good! A smoky flavor or burning coals always make its magic.
What is the description of a leg of lamb? ›
Lamb leg is a large and succulent cut from the hind legs that can be butchered into smaller cuts. Lamb leg is a popular Sunday dinner roasting joint, though, this is not the only way this tasty joint can be prepared.
What cooking method is used for the shank of the lamb? ›
Tender, fall off the bone Lamb Shanks braised in a deliciously rich sauce is your new family dinner recipe! Includes 4 cooking methods: oven, stove, slow cooker or Instant pot. The meat just slides off the bone!
What is a shank of meat? ›
Shank Cut. Located beneath the brisket, shank meat is cut from the leg above the knee to the shoulder or hip. The former is the cut for the forelegs and the latter for the hind legs. Because this area is full of connective tissue, the meat is quite tough.
