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Lamb Shank
Lamb Shank
Dorper cross lamb shank cut from the lower leg, where the meat has a fine grain and natural marbling. Slow cooking is what breaks the connective tissue down until the meat falls off the bone.
Shank is the cut for a South African potjie, a slow braise or a winter stew. Time does most of the work for you.
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Frequently Asked Questions
How long should I cook lamb shank?
Shank needs time. Two to three hours of slow, gentle cooking is what breaks down the connective tissue and gives you meat that falls off the bone. Rushing it over high heat leaves it tough.
Is lamb shank good for potjiekos?
Yes. Shank is one of the cuts best suited to a potjie, because the long slow cook over coals is exactly what the connective tissue needs. The bone adds body to the sauce as it goes.
What is the difference between lamb shank and lamb neck?
Both are slow cooking cuts. Shank is a single leg cut on the bone with dense connective tissue that turns to gelatine and holds its shape in the pot. Neck carries more marbling through the meat itself and breaks down further.