Lamb foreshanks are a bone-in cut from the lower front leg ideal for braising or slow-roasting preparations.
Slow cooking yields fall-off-the-bone tenderness and succulent meat. The meat itself is very lean, but surrounds a marrow bone which breaks down, along with muscle fibers and collagen, during the slow cooking process which adds a sumptuous depth of flavor and body to the sauce.
After roasting, the lamb meat is often removed from the bone, but shanks can also be served on the bone for a more satisfying visual presentation. Some shanks are hand-cut through the stifle joint so they can be plated standing upright for an elegant and impressive appearance.
Lamb foreshanks and hindshanks may be used interchangeably in recipes.
Applications: braise or roast whole.