Which lamb shank is better?
Online Answer
There are four shanks per animal: two foreshanks and two hindshanks, the lower portions of the animal's front and back legs, respectively. The hindshanks are generally prized over the foreshank because they are slightly meatier, but in my opinion they are both equally delicious.
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Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item across the country. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth..
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1 Trim lamb shanks of excess fat. You do not need to remove the silverskin.
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Cook from frozen. ... Place on the middle shelf of the oven and cook 5 minutes (1 Shank), or 65 minutes(2 Shanks)..
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I cooked the lamb shank (simmer in the bag from frozen for 40 minutes) as I have done many times..
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Use a small, sharp knife to loosen the silverskin, making it easier to pull off. Also trim the tendons. As the shanks cook, the meat will shrink toward the top of the shank. Cutting the tendons will give the shanks a cleaner appearance as they cook.
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