lamb shanks.

Raw lamb shanks can be safely stored in the refrigerator for 3 to 5 days if kept in their original packaging or an airtight container.

Yes, lamb shanks freeze very well. Wrap them tightly in plastic wrap and then foil or a freezer bag; they will maintain quality for 6 to 9 months.

Braising is the ideal method. Because shanks are a hardworking muscle with lots of connective tissue, slow cooking in liquid breaks down the collagen, making the meat fall-off-the-bone tender.

Look for meat that is fine-grained and pinkish-red in color. The fat should be white and firm, not yellow or greasy.

Beef shanks, veal shanks (Osso Buco), or pork shanks are the best substitutes as they have similar connective tissue and bone-in structure.

You can trim excess thick layers of external fat, but leave some behind as it renders during the long cooking process and adds significant flavor and moisture.

Typically, one medium lamb shank (approx. 400g-450g with bone) is considered a generous single serving for one person.

The shank is the lower part of the leg (the shin). It is much tougher and contains more connective tissue than the leg, requiring longer cooking times.

Lamb shanks pair excellently with robust flavors like rosemary, garlic, red wine, thyme, tomatoes, and root vegetables.

The bone itself is not edible, but the marrow inside is highly nutritious and flavorful, and the bone should be left in during cooking to release gelatin into the sauce.