One of the most flavorful cuts of grassfed and grass-finished lamb (and less expensive too)
Cut from the back legs of the lamb, the hindshank is slightly meatier than the foreshank which comes from the front legs. But both are delicious cuts.
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's hindshank 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, grassfed 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.
Order a hindshank for home delivery or pickup today. One shank per package.