Lamb shank is the lower portion of the lamb’s leg, taken from either the foreleg or hind leg. It contains bone, muscle and a substantial amount of connective tissue, especially collagen, which softens during long, moist cooking. The French term is jarret d’agneau; souris d’agneau commonly refers to the hind shank.
The fore shank is generally smaller and may have a slightly different shape and meat yield from the hind shank. The hind shank is often larger and meatier. Market names and exact boundaries vary by supplier, so confirm the cut and weight when ordering.
Lamb shanks are best suited to braising, slow roasting or pressure cooking, followed by a suitable resting period. Browning first develops flavour, while gentle cooking allows collagen to convert to gelatin and the meat to become tender. The shank is ready when a skewer passes easily and the meat begins to pull away from the bone.
Example: braise lamb shanks with red wine, stock, garlic, rosemary and root vegetables, then serve with the reduced cooking jus.
The shank is a lower-leg cut with a high proportion of connective tissue. The leg above it contains larger muscles suitable for roasting or portioning, while the shoulder is a separate forequarter cut with its own muscle structure.
Chef’s tip: standardise shank size and weight so cooking times and portions are consistent. Skim excess fat from the braising liquid and reduce the sauce separately if a more concentrated finish is desired.
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