The shank is a meaty cut from the lower end of the lamb leg outstanding for slow cooking to achieve fall off the bone meat. The bone running through the centre provides a lot of the flavor, releasing collagen as the joint cooks and tenderizing the meat. The rich meat can handle a good amount of flavor, so be audacious.
For delicious red wine braised shanks, dust the shanks in flour then brown in a hot pan before roasting in a low oven with carrots, celery, onions, herbs and plenty of red wine. For a bold take, marinate the shanks in a ground spice rub of cumin, coriander, ginger, paprika, before stewing as desired.