Lamb shanks are usually cut as a full shank and slow roasted to perfection. Other cuts and shanks are cross cut, but a lamb shank makes the perfect single serving of meat. The lamb shank is taken from the lower leg of the animal and can be from the front or rear leg. These shanks are filled with muscle and connective tissue and need to be slow cooked or slow roasted to fully be enjoyable. The meat can be tender when cooked correctly. This cut of meat is not generally recommended for dry methods such as grilling or broiling.
Crock Pot Lamb shank:
Set your crock pot on low and place lamb shank, potatoes, onions and carrots in a vegetable soup stock for 6-8 hours. Season the dish with rosemary, pepper or any other fresh herb you desire. Serve the dish with the bone for better presentation and flavor.
Oven Lamb shanks:
This dish is best made in a slow cooker, but you can also make a great lamb shank in the oven as well. Dredge the lamb shanks in a mixture of flour, pepper, salt and any other spices that works well with lamb such as cumin or paprika. Brown the shanks in a skillet with oil, then place in a roasting pan with wine and vegetables at 150 degrees C for 2-3 hours.