1. Buy lamb shanks with deep pink meat with marbled white fat throughout.
2. Consider foreshanks for milder flavor or rear leg shanks for stronger flavor.
3. Braise the shanks in a combination of water, stock or wine for optimum tenderness.
4. Lamb shanks can also be cooked in a crock pot or roasted in the oven.
5. Try adding lamb shanks to soups or stews for a hearty meal.

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• by Denise Ryan

• A rich red meat, lamb is not only delicious, it's also a good source of b vitamins and protein.World's Healthiest Foods: Lamb: Health Benefits Lamb shanks (the lower part of the arm or rear leg) are often cooked such that the meat can be pulled into flavorful strands.Chow: Lamb Shanks The process is called braising, and here's how to do it!

• Choose the best lamb shanks and store them properly to ensure you get the best, fresh flavor and texture.

1. Look for cuts of lamb that are a dark pink color with bits of white fat throughout the meat.Clemson University: Safe Handling of Lamb: Selecting the Best
   • -If the lamb is dark red, it may be less fresh and less tender.About.com: How to Select the Best Cut of Lamb
2. Opt for fore shanks for mild flavor or rear leg shanks for a stronger flavor.Chow: Lamb Shank: How to Choose
3. Use USDA-graded lamb considered "Prime" or "Choice" to ensure it's tender and full of flavor.World's Healthiest Foods: Lamb: How to Select and Store
4. Find a sirloin, rib or loin lamb chop, which are more tender than shoulder or leg chops.About.com: Lamb Chops: Selecting
5. If you're buying packaged lamb, choose puncture-free packages that feel cold, not warm.World's Healthiest Foods: Lamb: How to Select and Store

1. Keep the raw meat in a plastic bag away from other items in the refrigerator to guard against cross contamination.Clemson University: Safe Handling of Lamb: Selecting The Best
2. Refrigerate the lamb for up to five days in the original package.Clemson University: Safe Handling of Lamb: Selecting the Best
   • -Pack the lamb on ice if will take longer than an hour to reach a refrigerator.Clemson University: Safe Handling of Lamb: Selecting The Best
3. Freeze the shanks for six to nine months in foil or freezer bags.World's Healthiest Foods: Lamb: How to Select and Store
   • -Ensure freshness by freezing the lamb within four days of purchase.Clemson University: Safe Handling of Lamb: Selecting The Best

• Slow cooking is the key to making lamb shanks with tender meat that falls off the bone. Although there are numerous combinations of braising liquids, herbs and spices to flavor the meat, following is a basic recipe to cook delicious shanks, along with alternate methods if you don't want to braise on the stovetop.

• What You'll Need
• 4 lamb shanks
• 4 cups braising liquid (see recipe for suggestions)
• 2 tablespoons olive oil
• 4 cups chopped vegetables (like celery, carrots, mushrooms and onion)
• 5 cloves garlic, sliced
• 1 bay leaf
• 2 tablespoons chopped thyme
• Dutch oven or oven-safe pot
• Stove
• Oven
• What to Do

1. Preheat the oven to 325 degrees F.Martha Stewart: Braised Lamb Shanks (January 2002)
2. Place oil into the Dutch oven and heat over medium-high heat.All Recipes: Lamb Shank Braised in White Wine with Rosemary
3. Season the shanks with salt and pepper.Simply Recipes: Lamb Shanks (August 17, 2003)
4. Sear the shanks in the hot oil for about two to three minutes per side or until the shanks are brown on all sides.Emeril's: Braised Lamb Shanks
5. Take the browned shanks from the pot and set them aside temporarily.Martha Stewart: Braised Lamb Shanks (January 2002)
6. Saute the vegetables for three minutes.Emeril's: Braised Lamb Shanks
7. Add the garlic, bay leaf, thyme and salt and pepper to taste.Emeril's: Braised Lamb Shanks
8. Pour the braising liquid into the pot.
   • -Consider a combination of veal and chicken stock.Martha Stewart: Braised Lamb Shanks (January 2002)
   • -Try braising in beer for a rich, hearty flavor.All Recipes: Stout Braised Lamb Shanks
   • -You can also braise in red wine and water for a sweet, tart flavor.Food and Wine: Red Wine Braised Lamb Shanks (February 2007)
9. Bring the liquid to a boil, then reduce heat to bring the liquid to a simmer.Emeril's: Braised Lamb Shanks
10. Let simmer for 1 to 1 1/2 hours until the meat starts to fall off the bone.Emeril's: Braised Lamb Shanks
11. Remove the cooked shanks from the pot.
12. Strain the braising liquid, throw away the solid ingredients and use the liquid as a sauce for the lamb.Martha Stewart: Braised Lamb Shanks (January 2002)
    • YouTube Video: Braising Lamb Shanks by Cooking.com (Time: 2:37)

1. Instead of braising the lamb shanks on the stove, you can also cover the pot and bake for 1 1/2 to 2 hours, until the shanks are tender.Simply Recipes: Lamb Shanks (August 17, 2003)
2. Combine the lamb shanks with ingredients like crushed tomatoes, jam and spices like dried rosemary, garlic, ginger and cinnamon and cook on low in a crock pot for eight hours or on high for five hours.Martha Stewart: Lamb Shanks and Potatoes
3. Roast lamb shanks in the oven for three hours at 250 degrees F with garlic and rosemary.YouTube Video: Slow Roasted Lamb Shanks with Garlic and Rosemary (Time: 3:35)
   • YouTube Video: Slow Roasted Lamb Shanks with Garlic and Rosemary (Time: 3:35)

• Infuse the lamb shanks with additional flavors by trying different rubs and marinades or use the lamb meat in soups or stews.

1. Add a dry rub with spices like coriander and cumin before braising.Epicurious: Black Pepper Braised Lamb Shanks
2. Create a rich and hearty vegetable soup with your lamb shanks.Recipezaar: Lamb Shank and Vegetable Soup
3. Spice things up with a lamb shank curry dish.Recipezaar: Lamb Shank Curry
4. Combine lamb shanks and root vegetables to create a warming stew.Simply Recipes: Lamb Shank Stew with Root Vegetables