Lamb shank
Ovis aries · Meat
Top 10 pairings
Lamb shank, the meat wrapped around the shin bone of the lower leg, is lean, sinewy and richly flavoured. Tough and gristly raw, it braises into one of the most tender, gelatinous cuts on the carcass.
Picking a good onedrag
Freshly cut, firm, clean-smellingOff: tacky or slimy, smelling sour
Counter freshEveryday bestMince needs 160°F (71°C). Pregnant or low immunity? Cook any lamb right through.
ColourRed, brownish under shop lights
Touch the surfaceMoist and clean, the fat still firm
SmellMild, clean; woolly isn't rot
These cues are Lamb's, and hold across its cuts; where this one differs, its own page says so.