One of the most flavorful cuts of grass-fed and grass-finished lamb (and less expensive too)

Because this is one of the hard-working muscles, it's full of connective tissue and collagen. Yet after a few hours of being braised or roasted, it becomes fall-off-the-bone, melt-in-your-mouth tender. And loaded with flavor.

Since the lamb shank is bone-in, braising is our preferred method for cooking this delight. Braising gives the bone marrow a chance to melt into the braising liquid while it cooks, creating a rich, full-bodied sauce. Give our favorite lamb shank recipe a try. 

Once braised, you can serve your lamb shank as a roast with a side of mashed potatoes and vegetables for a warm and hearty dinner. Or, pull the meat off the bone and shred it to make an incredible sandwich (also a good way to use any leftovers). Or make a stew by adding seasoning and vegetables to the pot while braising or roasting. 

And because you're choosing to buy pasture-raised, grass-fed and finished lamb from a local, family farm, you're not only getting a flavorful cut of meat, you're making a more nutritious choice too. 

When animals like ours are raised 100% on the pasture and consume grass and forage instead of grain, the meat has more nutrients and more heart-healthy polyunsaturated fats. 

2 shanks per package.