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FAQs about lamb shank
Lamb has little fat and lots of tough muscle, which requires low temperatures and extended cooking times to achieve tenderness. Braising lamb shank offers the best way to preserve a juicy and tender final product. The liquid used to braise the lamb contains the rendered marrow from the bone and should be used to make an accompanying sauce.
No, most chefs agree that keeping the meat on the bone results in much better flavor and presentation. The lamb shank has a thin white membrane you can trim off if you want, but it will melt away on its own during cooking and contributes to the flavor. If you are stewing the lamb shank, wait until the meat falls off the bone on its own. At this time, you can shred or cut the lamb shank meat into bite-sized pieces for serving. After removing the meat from the bone, you can discard the bone before serving.
Any attempt to pan-fry or sauté a lamb shank and immediately serve will result in a tough, chewy piece of meat. You can season a lamb shank and sauté it briefly before the braising process. This sear gives the final lamb shank a deeper, more rich flavor.