Lamb Shanks

Lamb shanks are our most-prized cut here on the farm. It was the first lamb we ate together as a couple of crazy kids in love, and we want you to love them too. Cut the tendons at the base of the narrow end and let the meat ball up and fall apart- as low and slow as you can stand. Brown and braise in lamb stock and wine and mushrooms and shallots and garlic and wine and more wine and reduce the saucy sauce and pour it all over something delicious like garlic mash or risotto or pilaf or couscous or cabbage or crusty bread and eat slowly.

2 per pack. $15/lb.