Lamb Shanks

Lamb shanks are cut from the lower leg and are dense with connective tissue that turns to gelatine over long, moist cooking, which gives braised shank its silky texture and the sauce its body. Around 25g protein per 100g cooked. There is no fast version: braise at 160C, covered in liquid, for 2.5 to 3 hours until the meat pulls from the bone. Brown the shanks first to build flavour, then braise them mostly submerged, turning once. They are the classic cut for a red-wine or tomato braise, a Moroccan tagine and a rich lamb curry. Each shank weighs around 250 to 300g and makes a generous single serve. Cook them a day ahead if you can, as the flavour deepens overnight and you can lift off any set fat.