Meat
Shank
Lamb shank bones—after meat is braised off or as part of osso-style cuts—release gelatin that sets a chilled braising liquid to jelly. They are the structural heart of shank dishes even when the meat is the headline. Always cook shanks on the bone for flavour; serve with a spoon for marrow if cross-cut. Use leftover bones for a second lighter stock. The bone is not waste—it is the flavour engine of the dish.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshOsso Buco StylePreparedSimmeredStock
Traits
Gelatinous When CookedPortionPrep ReadyShankSlowStock BaseStructural
History
Provençal and Italian braises insisted on bone-in shanks for sauce body.
Butchers sold meaty shank bones when whole shanks were portioned for retail.
Home slow-cookers learned that shank bones make the gravy spoon-coating.