Lamb shanks are the collagen-rich lower legs — inexpensive, humble, and capable of the deepest flavor. Braised low and slow, they become fall-off-the-bone tender.
Where Lamb Shanks Comes From
The fore and hind shanks are the lower portions of the legs, full of connective tissue.
How to Cook Lamb Shanks
- Braising: hours in liquid until tender
- Slow-cooker: hands-off and rich
- Sear first for deeper flavor
Lamb Shanks is part of the lamb breast & shank primal. Find a farm raising pasture lamb near you.
How to Cook It
Best methods for this cut: Braising. Browse all recipes & guides.
Frequently Asked Questions
How long do lamb shanks take to braise?
About 2–3 hours at 300–325°F until the meat pulls easily from the bone.
Why are lamb shanks so tender when braised?
They are full of collagen, which melts into gelatin over long, moist cooking, turning a tough cut silky and tender.
Can you cook lamb shanks in a slow cooker?
Yes — sear them first, then slow-cook with liquid and aromatics for 6–8 hours on low until fall-off-the-bone.
Try this recipe: Braised Lamb Shanks