Lamb Shank

A tougher, collagen-rich cut taken from the lower leg.
When braised or slow cooked, it becomes fork-tender
with a deep, rich flavor.

Best for: Braising, slow-cooking, stews, pressure
cooking.

Pairs well with: Red wine, tomatoes, rosemary, thyme,
root vegetables, mashed potatoes, polenta, or
Moroccan spices.