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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw lamb shank typically lasts 3 to 5 days in the refrigerator if kept at or below 40°F (4°C).
Yes, lamb shanks freeze very well. Wrap them tightly to prevent freezer burn; they will maintain best quality for 6 to 12 months.
The hind-shank comes from the back leg and is generally larger, meatier, and contains more marrow than the fore-shank.
Braising is the best method. Slow-cooking in a flavorful liquid (like wine or stock) for 2.5 to 4 hours makes the meat fall-off-the-bone tender.
Look for meat that is fine-grained and pinkish-red with creamy white fat. Avoid meat that looks grey or has yellowing fat.
Beef shanks (Osso Buco cut), veal shanks, or lamb shoulder (cut into large chunks) are the best substitutes.
You can trim thick external fat caps, but leave the internal connective tissue as it provides the characteristic silky texture when braised.
While the meat itself is relatively lean, the cut contains significant connective tissue and some external fat, making it moderately caloric.
Usually, one hind-shank is a generous serving for one person, as the bone accounts for a significant portion of the weight.
raw lamb hind-shank is a versatile ingredient found in cuisines around the world. With 180 calories per 100g and 18.2 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw lamb hind-shank with step-by-step instructions.
Browse recipes →Lamb shank pairs excellently with rosemary, garlic, red wine, tomatoes, cumin, and root vegetables.