Lamb Shanks
Lamb shanks are cross-cut sections from the lower part of the front or hind leg, featuring a marrow-filled bone surrounded by rich, collagenous meat that becomes silky when slow-cooked. Sourced from pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC, these shanks deliver deep, unctuous flavor and a melt-in-your-mouth texture.
Cooking Tips:
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Classic braise: Pat shanks dry, season with salt and pepper, then brown in batches. Braise in red wine or stock with aromatics (onion, carrot, celery) at 325°F for 2½–3 hours until meat falls from the bone.
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Slow-cooker shortcut: Sear shanks, then transfer to a slow cooker with tomato paste, garlic, and herbs. Cook on low for 6–8 hours for effortless tender results.
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Pressure-cooker speed: Brown, add braising liquid and bay leaves, then cook under high pressure for 45 minutes—finish with a quick release and a splash of lemon juice.
Seasoning Suggestions:
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Herb & garlic rub: Mix minced garlic, chopped rosemary, thyme, and olive oil; rub all over before browning.
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Mediterranean blend: Combine smoked paprika, cumin, coriander, and crushed fennel seeds for warm, fragrant depth.
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Citrus-braise: Add orange zest and juice to your braising liquid with bay leaves and a touch of cinnamon for bright, complex notes.
Pro Use:
Perfect for upscale bistro menus featuring rich, rustic entrées; ideal for winter special-event dinners; and a standout option for wholesale to caterers and meal-kit services looking to offer premium, slow-braised protein.
