Lamb Shank

I will admit I was skeptical the first time I cooked shanks. To be completely honest, I think it was rooted in the fact that I didn't like chicken drumsticks as a kid (I'll spare you the details why, just know I'm fine with them now.).  Anyway, shanks were a great surprise in that they take on SO much flavour (more than other cuts) and basically fall off the bone when done right.  There is a surprising abundant amount of meat on a shank, too. We often get asked for them, and are happy to have added shanks to our store. 

Just one:

Lamb, raised on pastures and fed grain grown on our farm.

Because shanks shine when it comes to taking on whatever flavour you add, go ahead and marinate them.  Then, I would sear and braise them, or put them in the slow cooker.  Low and slow!