Lets get frank about the Lamb Shank
There are four shanks on an animal, two on each side and they are essentially the shins of the animal. They are highly exercised muscles and are packed with connective tissue which means it is an uber tough cut. What this cut is known for, is its deep rich flavour and when cooked it becomes this melt-on-your-tongue kind of tender which is why its such a popular cut used by the restaurant. Wet, slow and low cooking is the way to go when cooking with shanks. They are the perfect cut for casseroles, roasting, stewing and slow cooking.
See the video above for all the details on how to prepare and cook this rustic classic.
- Plain flour, a handful
- 2 Organic Lamb Shanks
- Salt, to taste
- Pepper, to taste
- Extra virgin olive oil, a healthy dose
- 2 Carrots,finely chopped
- 2 stalks of Celery, finely chopped
- Half an onion, finely diced
- Red wine, a generous dose
- Organic chicken stock, enough to cover the shanks
- Cooked pasta, to serve the shanks with
- A handful of Parsley, finely chopped
- Parmesan Cheese, to season