Lamb hindshanks are a bone-in cut from the lower hind leg ideal for braising or slow-roasting preparations.
Hindshanks become unctuous and fall-off-the-bone tender when slow cooked. Though the meat itself is very lean, braising lamb shanks in liquid, often with vegetables for added flavor and texture, breaks down the muscle fibers and collagen. This adds a sumptuousness, depth of flavor and body to the sauce.
After braising, the meat can be removed from the bones and shredded, or plated whole on the bone for an impressive presentation. Shanks that have been cut through the stifle joint can be plated standing upright, adding visual intrigue and elegance.
Though the hindshanks are slightly meatier, lamb hindshanks and foreshanks may be used interchangeably in recipes.
Applications: braise or roast whole.