Ah, the lamb shank. Perfectly delicious, perfectly overlooked. There are a couple of ways that we like to enjoy a lamb shank– by braising it whole (as shown in bottom left), or by slow-cooking the cross-cut shank (as shown in top right) for an Osso Buco-style approach. Make sure to state your preference in your order notes.
Cooking Instructions: Either way you cut it, the lamb shank requires a low, slow braising approach. If cooking whole, rub with olive oil, herbs and spices, sear all sides stovetop and braise in a nice brothy liquid for a long while. If cooking cross-cut, you’ll follow basically the same instructions, but you’ll want to really capitalize on the marrow that will influence the dish with the bone having been opened up. Anything you’d contribute to a great stew recipe, you can throw into your oven-safe pot.
Ordering Instructions: The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.