For this dish, Derek Larsen of Anis Cafe & Bistro prefers the flavor of lamb raised in New Zealand or Australia and recommends using hind shanks (from the back legs) because they are meatier than ...

Lamb foreshanks might require some extra work for sourcing, but you cannot substitute hind shanks or other cuts here. The size of the foreshanks matters, as it will impact the cooking time ...

A lamb shank is the bony bit between the lamb leg and the knee bone. The foreshank comes from the front legs and the hind shank — which is meatier — comes from the back legs. You can serve ...

A lamb leg can easily be split into the fore shanks (front of the legs) and hind shanks (back of the legs). The hind shanks are known to be meatier than the fore shanks, and a leg of lamb can be found ...

Avoid greyish or dry-looking cuts. There are two types of lamb shanks: fore shanks (from the front legs) and hind shanks (from the back legs). Hind shanks tend to be larger and meatier ...

2 1/2 hours4 meaty lamb shanks (ask for the hind shanks), about 4 1/2 to 5 pounds 2 tablespoons roughly chopped parsley, for garnish 2 tablespoons roughly chopped mint or dill, for garnish1. Trim any ...

even if you could get the hind shank, which often appears as the thin end of whole hams. Even the foreleg will require a special order. As with lamb and veal shanks, you'll want a pork shank somewhere ...

Anything from an Irish stew to a French beef Bourguignon suits my fancy. When lamb shanks came my way recently, I looked to Morocco for inspiration, so the shanks became a kind of tagine ...

To serve, place a mound of mashed potatoes in the center of each plate with vegetables on the outside. Cross a lamb shank and leg of rabbit over the top. Pour pan juices over meat. Serves 4.

Rare-grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you’re in a hurry. But with a little planning, you’ll find it’s the shank of the lamb that deserves ...