Lamb Shanks

Comes from:

The shank – leg.

Best cooking method:

Braise it whole or slow cook cross-cut shank like you would osso buco. Either way, rub the shanks with olive oil, herbs and spices, sear all sides on the stovetop, and braise in a brothy liquid for a good long while. If you have cross-cut shanks, you’ll get the added benefit of the marrow.

Tips:

You’ll find whole and cross-cut in the vending machines. If you order online, state your preference.

Similar cuts:

Bone-in stew meat.

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.